Fried Yellow Squash
If you've got crookneck squash overrunning your garden this summer, use up some of that fresh produce by trying this Fried Yellow Squash recipe. It's a delicious, easy side dish that is so satisfying that we have honestly had meals where we just eat fried squash for dinner.
Servings: 4 servings
- 3 yellow crookneck squash
- 1 cup all-purpose flour
- 1 egg
- 1 cup milk
- Salt & pepper
- Oil for frying
Wash and dry squash, then slice off and discard the ends. Slice the squash into ⅜-inch thick discs and set aside.
In a shallow dish, combine the flour, egg, and milk, whisking with a fork until everything a batter forms.
Heat ½-inch of oil in a large skillet until hot enough that a drop of batter sizzles when dropped into the oil to test it (around 350 degrees F).
Dip the squash slices in the batter, turning and lifting with a fork to allow excess batter to drip off.
Lay each battered slice of squash in the hot oil, then sprinkle generously with salt and pepper. Be careful not to crowd the pan.
Cook until golden brown on the bottom, then turn and cook on the other side until both sides are golden brown. Remove the fried squash from the pan using tongs and transfer to a baking sheet or plate lined with paper towel.
Repeat, working in batches, until all the squash is cooked.
Calories: 225kcal | Carbohydrates: 32g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 125mg | Fiber: 2g | Sugar: 3g