Fried Summer Squash

My mom has been making this fried squash (freshly picked from her summer garden) my whole life. It is simple but special, and there were never any leftovers.

This is one of those ‘eyeball’ recipes. Not unlike your grandmothers. No measuring cups required. All you need is a large ziplock baggie and corn meal. You can add an egg for the batter or not (I usually don’t). Feel free to throw in okra, onions, zucchini, potatoes, or jalapenos. Just whatever tickles your fancy (or whatever is brimming over in your garden). Have fun shaking it up and enjoy this southern favorite!

Fried Summer Squash

1 squash per person, sliced into thin rounds

salt & pepper

1 onion, sliced

corn meal

1 gallon size ziplock baggie

1 egg (optional- makes a thicker batter)

Heat oil (about 1 1/2 inch deep) in a cast iron skillet or heavy bottomed pan.

Place sliced squash and onions (and whatever other additions you’d like) in large baggie. Season with salt & pepper. Add 1 egg (optional). Shake sealed baggie to cover all vegetables. Pour in enough corn meal to coat all vegetables (there will be a little left in bag).

Place battered vegetables in hot oil and cover with foil. Cook about 7 minutes. Remove foil and turn, fry about 7 minutes more, then turn again. Remove foil and continue to fry, uncovered, until corn meal batter batter is golden and vegetables are tender.

Drain on paper towel and serve hot.


One Response to “Fried Summer Squash”

  1. Vegetable Garden Says:

    I grew up eating this kind of food. You’re right, nothing could be better. My family always had a garden big enough for us and many of the neighbors. This type of bountiful harvest always meant fruit, berries and vegetables with most meals. It also meant creative ways to use them.

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