Easy Fried Summer Squash Food

FRIED SQUASH

Steps:

• Add the milk, eggs, and hot sauce to a medium-sized mixing bowl. Stir to combine. Add the squash slices, and set aside until ready to use.
• In a breading tray or shallow container, whisk together the flour, cornmeal, salt, and pepper. Set aside until ready to use.
• Add the oil to a skillet over medium-high heat and allow to come to temperature, between 350°-375°.
• Shake off any dripping milk from the squash, and dredge completely in the dry batter. Carefully add to the oil, taking care not to overcrowd the pan and frying in batches as needed.
• Have ready a plate lined with paper towels or a cooling rack atop a rimmed baking sheet lined with paper towels.
• Cook the squash for 2 1/2 -3 minutes each, or just until the crust is perfectly golden brown. Remove from the oil and allow to cool slightly. For best results, serve right away.

SWEET FRIED SUMMER SQUASH

Steps:

• Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
• Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.

DEEP FRIED SUMMER SQUASH

Steps:

• Gather the ingredients.
• Heat about 2 to 3 inches of vegetable oil in a heavy saucepan to 360 F. Or use an electric deep fryer.
• Combine eggs, milk, and salt in a bowl and whisk to blend.
• Put the flour in a wide, shallow bowl or plate.
• Dip squash in the egg batter and then dredge the slices in flour until well coated.
• Fry in batches in deep hot fat, about 360 F, until golden brown.
• Drain on paper towels.
• Season the fried squash slices with salt and pepper or a Creole or seasoned salt blend.

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

Steps:

• Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
• Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
• Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
• Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

OVEN-FRIED SUMMER SQUASH

Steps:

• Preheat oven to 400 degrees.
• Dip the squash slices in water. Dredge in bread crumbs.
• Place breaded squash slices on an oiled baking sheet and bake for 10-20 minutes, until done.

FRIED YELLOW SQUASH

Steps:

• Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
• Combine flour, pepper and parsley. Dust squash rounds with flour.
• Combine milk and egg and whish thoroughly.
• Dip the dusted squash into the egg mixture and coat to cover all the flour.
• Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
• Sprinkle with kosher salt and serve hot.