Fried Squash
Fried Squash is a lacto ovo vegetarian side dish. This recipe makes 4 servings with 395 calories, 9g of protein, and 15g of fat each. For $1.14 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have buttermilk, cornmeal, yellow squashes, and a few other ingredients on hand, you can make it. This recipe from Food Fanatic has 10 fans. From preparation to the plate, this recipe takes approximately 35 minutes. It is a rather inexpensive recipe for fans of Southern food. With a spoonacular score of 53%, this dish is pretty good. If you like this recipe, you might also like recipes such as Fried Potatoes and Squash, Deep-Fried Squash, and Fried Squash Blossoms.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon lawry's seasoned salt
2 cups vegetable oil, for frying
1/4 cup whole milk
2 yellow squashes, sliced thin, about 4 cups
Equipment:
whisk
bowl
frying pan
paper towels
wire rack
Cooking instruction summary:
Add buttermilk and milk into a bowl and whisk to combine.Combine flour, cornmeal and seasoned salt in a pie plate.Heat oil to 350F in a cast iron skillet or heavy bottom pan.Dip squash slices into milk and dredge in flour and cornmeal mixture. Shake off excess and place carefully into heated oil. Cook about 6-8 squash at a time. Cook about 3-5 minutes per side until golden brown. Remove to a paper towel lined wire rack to drain.Serve immediately.
Step by step:
1. Add buttermilk and milk into a bowl and whisk to combine.
2. Combine flour, cornmeal and seasoned salt in a pie plate.
3. Heat oil to 350F in a cast iron skillet or heavy bottom pan.Dip squash slices into milk and dredge in flour and cornmeal mixture. Shake off excess and place carefully into heated oil. Cook about 6-8 squash at a time. Cook about 3-5 minutes per side until golden brown.
4. Remove to a paper towel lined wire rack to drain.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
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