Wednesday, June 20, 2012

Summer Squash Fried To Perfection!

I adore fried squash, cooked to the perfect crispiness, served with well, just about anything. Honestly I could make a meal from the squash alone! It's easy to prepare, and takes only about thirty minutes from start to finish. As with any food that requires breading, setting up the assembly line is key. Using paper plates or bowls is a trick I'm quite fond of, less clean up=less time in the kitchen=I get to eat sooner! JD's mother gave us these yellow squash from their garden, thanks MR! They were wonderful!

Makes four servings
3 medium size, yellow crookneck or straight neck squash
1 cup all-purpose flour
1 cup buttermilk
1 cup cornmeal mix, white or yellow
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
1 to 1 1/2 cups canola oil for frying

Set up your assembly line first. It will make it much easier to keep everything moving along :)
Add 1 teaspoon of the salt and pepper to the flour and add the other teaspoon of each to the cornmeal mix. Stir it in until it's blended well. Wash and dry the squash, then slice it into 1/2 inch pieces. 
Heat the oil in a medium pot on medium heat until it reaches 375 degrees F. I always let my oil heat while I'm breading the squash. 

Dredge the squash pieces in the flour.

Now dip it into the buttermilk.

Coat both sides of the squash well with the cornmeal mix.

Place the squash into the heated oil and cook for about two minutes.

Carefully turn the squash over and cook on the second side for another two to three minutes, or until it's golden brown. 

Drain on paper towels. 
I usually serve the squash with other summer time favorites, fresh tomatoes and cayenne, maybe some country fried steak and gravy, a sliced cantatloupe. Man, I'm hungry now!

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