Southern Fried Squash
Southern Fried Squash is a summer delicacy. Fresh yellow squash and zucchini are dredged in buttermilk, breaded with flour and cornmeal, and fried until they are golden brown and crispy. It is such a delicious way to cook summer squash and is the perfect summer side dish.
Ingredients
- 3 mediumyellow squash or zucchini
- ½ cupbuttermilk
- 1egg
- 1 cupall-purpose flour
- ½ cupcornmeal
- ¼ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ½ teaspoontony chachere's creole seasoning
- 2 cupsfrying oil (i use peanut oil or vegetable oil.)
Directions
- 1
Slice up your squash into ¼ - 1/2 inch slices. Try to slice all of the pieces evenly so that they cook in the same amount of time. Bigger slices will be a little crunchier. (There is no need to peel the squash, just clean them.)
- 2
In a small shallow bowl, whisk together the buttermilk and egg.
- 3
In a second shallow bowl, combine the dry ingredients - flour, cornmeal, salt, pepper, and Tony's Creole Seasoning.
- 4
Begin heating oil - either use a large deep skillet on the stove with about half an inch of oil or get your deep fryer heated up. (If you can adjust the temperature, heat it to 360°F, about medium-high heat.)
- 5
Dredge the squash circles in the buttermilk & egg mixture, then in the cornmeal mixture, making sure that they are completely coated.
- 6
Place them in a single layer on a plate or baking sheet while you get them all done. Letting the squash sit for a bit while the oil is heating up will help the breading stick to the squash.
- 7
When the oil is hot, fry the squash in small batches until golden brown. (If using a skillet on the stove, the squash will need to be flipped to ensure even cooking on both sides.)
- 8
If using a deep fryer, shake the fryer basket to prevent the squash from sticking to each other.
- 9
Drain off excess oil using paper towels on a wire rack or cookie sheet and allow to cool a little, then serve right away.
- 10
Serve fried squash with your favorite dipping sauce.