COUNTRY FRIED SQUASH
This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.
Provided by Maryanne
Categories Side Dish Vegetables Squash
Yield 4
Number Of Ingredients 9
Steps:
- Combine egg and milk together in a small bowl, mix well.
- In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
- Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.
Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g
MY VERSION OF FRIED SQUASH
I love using panko bread crumbs. I usually fry yellow squash with cornmeal but decided I would try these bread crumbs. They turned out good so I thought I would share my recipe with you. Hope you enjoy!
Provided by Marsha D.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet or electric skillet, heat about a 1/4 of a inch deep of oil.
- In a bowl,add egg, buttermilk and 2% milk, salt and pepper and mix well. Set aside.
- In another bowl add panko bread crumbs, set aside.
- Slice yellow squash to your desired thickness and place slices in the milk mixture and coat well.
- Dip one slice of squash into bread crumbs and place in heated oil. Make sure you lay the squash in a single layer to fry. Repeat process til you fill the skillet.
- Brown one side on medium heat for 3-4 minutes and turn to brown other side of squash for another 3-4 minutes or until tender.
- Drain on paper towel and serve.
Nutrition Facts : Calories 298.3, Fat 6.2, SaturatedFat 1.8, Cholesterol 107.6, Sodium 777.8, Carbohydrate 47.5, Fiber 4.2, Sugar 7.8, Protein 13.5
MY FIRST YELLOW CROOKNECK SQUASH FRIED
Well the name says it all. I decided to plant yellow squash this year and they are coming in so I figured let's do something with them along with the other stuff coming out of the garden. * any additional toppings can be used, and timing may be different for others, this was my first yellow squash baby so I was tender. :-)
Provided by Chef1MOM-Connie
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- slice squash into 1/8 in slices.
- chop onion scapes and basil together.
- crack egg into bowl add milk.
- add in onion, basil, squash and turn to cover.
- in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ).
- shake, shake, shake.
- put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
- at this point sprinkle with remaining parm cheese.
- take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.
Nutrition Facts : Calories 329.2, Fat 16.4, SaturatedFat 6.1, Cholesterol 75.8, Sodium 295.9, Carbohydrate 35.1, Fiber 3.2, Sugar 4.4, Protein 11.6
FRIED SQUASH
My family always called this fried squash, because mom cooked it in a cast iron skillet. And in the South if you cook it in a skillet its call fried. This is one of my favorite vegetables.
Provided by Douglas Poe
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet add all ingredients, bring to a boil then reduce to a simmer.
- Add more water if needed, cook until tender.
- Additional seasoning may be needed taste and adjust.
Nutrition Facts : Calories 118.1, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 672.3, Carbohydrate 8.4, Fiber 2.2, Sugar 5.5, Protein 2.4
SWEET FRIED SUMMER SQUASH
Sliced yellow squash is dredged in flour and sugar, then fried until golden brown.
Provided by AspenGlade
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 718.9 calories, Carbohydrate 27.3 g, Fat 68.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 17.1 g, Sodium 1.5 mg, Sugar 16.7 g
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