Fried Squash Recipe
Fried Squash Recipe
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Fried Squash Recipe
This crispy fried squash recipe is a Southern classic that brings out the natural sweetness of summer squash, coated in a flavorful, crispy batter and deep fried to perfection. With a golden brown crust and tender interior, this dish is sure to be a hit at any meal. It’s easy to make and a great side dish for family gatherings, barbecues, or any casual dinner. The light and crispy texture, combined with the earthy flavor of squash, makes it an irresistible treat.
Description
Fried Squash recipe is a staple in Southern cooking, cherished for its deliciously crispy crust and tender interior. This recipe makes use of summer squash, a versatile vegetable that pairs wonderfully with a crispy batter and a quick fry. The batter gives the squash a perfectly golden, crunchy coating while preserving its natural, delicate flavor. When cooked right, fried squash becomes a snack or side dish that everyone can enjoy.
Why You’ll Love This Fried Squash Recipe:
- Simple Ingredients: You only need a handful of basic ingredients, including summer squash, flour, cornmeal, and spices, making this recipe perfect for anyone who wants a straightforward yet satisfying dish.
- Quick and Easy: With a prep time of just 15 minutes and a cook time of 5 minutes per batch, you can easily whip up this dish in no time.
- Versatile: While this recipe is ideal as a side dish, it can also work as an appetizer or snack. Serve it with a dipping sauce like ranch dressing or a spicy aioli for extra flavor.
The key to perfect fried squash lies in getting the right balance between batter and squash. You want a light, crispy texture that doesn’t overpower the vegetable’s natural flavor. Additionally, it’s important to fry the squash at the right temperature to ensure a golden crust without sogginess. By following this fried squash recipe, you’ll get the most flavorful, crispy fried squash that’s sure to impress your friends and family.
This fried squash recipe is not only a treat for the taste buds but also a great way to enjoy seasonal vegetables in a fun, crispy form. Whether you’re hosting a family dinner or need a quick snack, fried squash is always a crowd pleaser. The combination of flavors and textures crisp on the outside and soft on the inside makes it an unforgettable dish.
Make sure to try this fried squash recipe at your next gathering, and watch as it disappears off the table in no time.
Ingredients
- 4 medium sized summer squash, sliced into 1/4-inch thick rounds
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1 large egg
- 1/2 cup buttermilk
- Vegetable oil for frying
Instructions
- Prepare the Squash:
Wash the squash thoroughly and slice it into 1/4-inch thick rounds. Make sure the slices are evenly cut to ensure even cooking. - Make the Coating:
In a shallow bowl, mix the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper. Stir until everything is evenly combined. - Prepare the Wet Ingredients:
In another bowl, whisk together the egg and buttermilk. This will create the wet batter for the squash. - Coat the Squash:
Dip each squash slice into the egg mixture, ensuring it’s fully coated, then dredge it in the flour cornmeal mixture. Press gently to make sure the coating sticks. Repeat this process with all the squash slices. - Fry the Squash:
Heat about 1 inch of vegetable oil in a large frying pan over medium high heat. Once the oil is hot (about 350°F), carefully add the coated squash slices, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until the squash is golden brown and crispy. - Drain and Serve:
Use a slotted spoon to remove the fried squash from the oil and place them on a paper towel lined plate to drain excess oil. Serve immediately while hot.
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Fried Squash Recipe
Ingredients
- 4 medium sized summer squash sliced into 1/4-inch thick rounds
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional, for a little kick
- 1 large egg
- 1/2 cup buttermilk
- Vegetable oil for frying
Instructions
- Prepare the Squash:
- Wash the squash thoroughly and slice it into 1/4-inch thick rounds. Make sure the slices are evenly cut to ensure even cooking.
- Make the Coating:
- In a shallow bowl, mix the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper. Stir until everything is evenly combined.
- Prepare the Wet Ingredients:
- In another bowl, whisk together the egg and buttermilk. This will create the wet batter for the squash.
- Coat the Squash:
- Dip each squash slice into the egg mixture, ensuring it’s fully coated, then dredge it in the flour cornmeal mixture. Press gently to make sure the coating sticks. Repeat this process with all the squash slices.
- Fry the Squash:
- Heat about 1 inch of vegetable oil in a large frying pan over medium high heat. Once the oil is hot (about 350°F), carefully add the coated squash slices, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until the squash is golden brown and crispy.
- Drain and Serve:
- Use a slotted spoon to remove the fried squash from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot.
Notes
- Oil Temperature: Make sure the oil is hot enough before frying. If it’s too cool, the squash will become soggy. You can test the oil by dropping a small piece of batter into the oil. If it bubbles and rises quickly, the oil is ready.
- For Extra Crispiness: For an even crispier texture, you can double coat the squash by dipping it in the egg and flour mixture twice.
- Serving Suggestions: Serve the fried squash with a dipping sauce like ranch dressing, spicy ketchup, or a tangy vinegar based sauce.
- Storage: Leftover fried squash can be stored in an airtight container for up to 2 days. To reheat, place the squash on a baking sheet in a preheated oven at 350°F for 5-7 minutes to crisp it up again.
