This is one of those simple, homely recipes that I love. My Grandma used to fry squash regularly when I was growing up, and I don’t really remember her preparing squash any other way. I’m sure she must have made some casseroles, but I don’t recall those. Now, I always feel like the first yellow crookneck squash of the season need to be sliced and fried the way she used to. The rest of the summer crop can be used more creatively, but fried squash always helps me ring in the summer.
I’ve written the recipe below to serve four, and it’s very adaptable and easy to play with. I generally allow one squash per person if they are small. We always use a mix of flour and cornmeal to bread our squash, but you could use some breadcrumbs or panko in place of the cornmeal, if that’s your preference. The squash can be seasoned simply with salt and pepper, or you can use a favorite spice blend on them. It’s up to you!
- canola oil for frying
- 4 yellow crookneck squash
- 2/3 C all purpose flour
- 1/3 C cornmeal
- 1 T corn starch
- salt and pepper
- spice blend such as Northwoods, Essence, or seasoning salt, optional
Heat about 1/4 inch of oil in a large, heavy frying pan over medium high heat. In a shallow bowl, mix the flour, cornmeal, and corn starch with a fork and season with salt and pepper. Slice the squash 1/4 inch thick. Season the slices with salt and pepper or a spice blend on both sides. Dredge the slices in the bowl and lay them aside until the the oil is hot. When the oil is hot, dredge each slice through the flour mixture again before dropping them in the pan. Be sure to shake off excess flour. Fry each slice for 4 minutes per side, frying in batches if necessary so as not to overcrowd the pan. Remove to a rack or paper towel lined plate to drain. Serve hot! Tomato Onion Chutney is a great accompaniment.