best fried squash recipe
The Best best fried squash recipe
I’ve been making this fried squash recipe for years, and it’s always a crowd-pleaser. I first discovered it in a cookbook from the Southern United States, where squash is a staple crop.
The recipe has been tweaked and perfected over time, and now it’s a regular in our household. My kids love it because it’s crispy on the outside and tender on the inside, with just the right amount of sweetness.
I love it because it’s a great way to use up summer squash that’s starting to go bad. Plus, it’s incredibly easy to make – just slice the squash thinly, dredge it in flour, and fry it up in some hot oil.
It’s a perfect recipe for any occasion, whether you’re hosting a big family gathering or just need a quick weeknight dinner. The best part is that you can customize it to your taste by adding different seasonings or spices to the flour mixture.
My family loves when I add garlic powder or paprika for an extra kick. This recipe also freezes beautifully, so I like to make big batches and stash them away for later.
And did I mention how healthy it is? With all that fiber from the squash and whole wheat flour, you can feel good about serving this to your loved ones.
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Crispy Fried Squash
This fried squash recipe is a delightful side dish with a crispy exterior and tender interior. It is seasoned to perfection for a flavorful experience.
🥘Ingredients
For the Batter
For the Squash
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Fried Squash Works
This fried squash recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight dinner.
And as an added bonus, it’s incredibly easy to make and freezes beautifully.
One of my favorite ways to serve this dish is as part of a big brunch spread – just serve alongside scrambled eggs and bacon for a filling breakfast-for-dinner meal.
❓ Frequently Asked Questions About Crispy Fried Squash
Q: What type of squash is best for this recipe?
A: For this recipe, you’ll want to use a firm, dense variety of summer squash such as zucchini or yellow crookneck. Avoid using soft or fragile varieties like pattypan or acorn squash.
Q: Can I use frozen squash instead of fresh?
A: Yes, you can use frozen squash in place of fresh – just thaw it first and pat dry with paper towels before slicing.
Q: How do I keep fried squash crispy?
A: To keep your fried squash crispy, make sure the oil is at the right temperature (around 375°F) and don’t overcrowd the pan – fry in batches if necessary.
Q: Can I make this recipe gluten-free?
A: Yes, simply substitute gluten-free flour for the all-purpose flour in the dredging mixture.
Q: How long does fried squash keep in the fridge?
A: Fried squash will keep for up to 3 days in an airtight container in the fridge – just reheat before serving.
