Deep Fried Summer Squash

The recipe works equally well for any squash that you enjoy fried, but we use it most of the time to fry Summer Squash or Zucchini. The most important direction in the recipe is to separate each piece of squash so that it gets fried as a single piece and crisp, rather than becoming soggy and not fully cooked.

My husband has found a great, inexpensive, roadside stand to buy the summer squash, so I will be cutting it up and freezing some of it for later use. Sealing in a Seal-a-Meal will insure that it does not get freezer burn.

½ cup flour

½ cup corn meal

1 teaspoon salt

2 eggs

2 summer squash (cut in rounds)

Oil for deep frying

I use a double-basket deep fryer, but oil can be heated in a skillet. The oil should be approximately 350-degrees when you drop the squash into it.

 Cut Squash into 1/8-inch rounds. In plastic sandwich bag, crack eggs and seal bag, and squish with your hand to mingle the egg white and yellow. In a second sandwich bag, add flour, meal, and salt. Reseal and toss mixture in bag to thoroughly mix.

Place several squash in egg mixture bag. Seal bag and move around to equally coat each piece, and then transfer with tongs to flour/meal mixture. Separate each piece as you drop them into the oil. In the deep fryer, each side cooks for approximately 4 minutes or until golden brown. Frying on stove top, may vary, but the system is still the same; each piece should be golden brown before turning.

Drain on plate covered with paper towels. Serve with Ranch Dressing or any number of sauces that you use for fried foods. Cutting and separating pieces can be time consuming, but it turns each piece into a tasty golden piece of Heavenly delight. 

Note: Adding 1 tsp of Paprika and 1 tsp Garlic to flour and corn meal mixture makes an excellent coating for fried chicken.