Squash, Fried - Master Cookbook Recipe # 698
This recipe brings out the best in fresh summer squash, giving it a light, golden-brown crust that is perfectly seasoned. By using the buttermilk and self-rising flour method, you get that signature crunch that makes Southern fried vegetables so irresistible.
This is recipe #698 in Tammy’s Master Cookbook.
Ingredients
- 1 lb. Fresh summer squash
- 1/8 cup Whole buttermilk
- 1 1/2 cups Self-rising flour
- Salt & black pepper to taste
- Chopped onion (optional)
- Cooking oil (canola or vegetable)
Instructions
- Prep the Squash: Wash and trim your squash. Slice it into 1/4-inch rounds, then cut those rounds in half.
- Coat with Buttermilk: In a medium bowl, toss the squash pieces (and optional onions) with the buttermilk until they are well-coated.
- Season and Flour: Season the squash generously with salt and pepper, then coat thoroughly with the self-rising flour.
- Heat the Oil: Pour about 1 inch of oil into an iron skillet, wok, or large skillet. Heat until hot. Test the temperature by dropping in one piece of breaded squash; if it floats and sizzles immediately, your oil is ready!
- Fry to Golden Brown: Carefully add the squash to the skillet. Fry for about 20 minutes, flipping no more than three times. Be patient and let each side turn a beautiful golden brown before turning.
- Drain and Serve: Use a slotted spoon to remove the squash from the oil and place it on a paper towel-lined platter to drain.
Notes
Tammy’s Tips
To ensure your squash stays crispy rather than soggy, make sure your oil is truly hot before you start frying and avoid crowding the pan. If you're using a gas stove, remember to rotate the pieces from the edges to the center of the skillet so everything browns evenly. Adding that bit of chopped onion into the mix is a wonderful way to add an extra layer of savory flavor to every bite!
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg