Sunday, June 14, 2009

Fried Squash and Squash Fries

Summer squash, sliced or cut into sticks, are tossed in buttermilk, then dredged into a lightly seasoned flour mixture, and quickly fried to crunchy goodness.

Squash Fries

Okay, yeah, I know... squash fries ain't exactly the healthiest way to eat a crookneck squash, but I've been pretty lucky so far with my squash plants {crosses fingers} and so, I'm trying to get a few different recipes up for summer squash. Maybe you shouldn't eat these every day, but I have to say, they sure are good enough to want to!

I highly recommend using a deep fryer instead of pan frying because it fries food faster and at more even temperatures, absorbing significantly less oil. These should come out of the deep fryer super-crunchy, and they are best eaten hot and right out of the fryer.

If you're serving these as a side, make it the last thing that you cook because if they sit too long they will mush up on ya ... though they don't sit still long enough around here for that business! The amounts listed are simply estimates to feed roughly 4 folks - adjust everything as needed! Enjoy.

Recipe: Squash Fries

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 5 min | Yield: About 4 to 6 servings

  • 4 yellow crookneck squash, zucchini or other summer squash
  • 1 cup of buttermilk
  • 1-1/2 to 2 cups of self-rising flour
  • Couple pinches of kosher salt, to taste
  • Couple turns of the pepper grinder, to taste
  • Couple dashes of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • Dash of garlic powder
  • Additional salt for sprinkling, if desired

Preheat the fryer to 360 degrees. Cut squash into rounds, strips or a combination of the two, and let them sit in the buttermilk for a few minutes. Mix together the flour, salt, pepper, Cajun seasoning and garlic powder. Dredge each piece of cut squash into the flour and set aside on a plate. Add to fryer {but don't crowd} and cook until golden brown, about 4 to 5 minutes. Drain on paper towels, sprinkle straight out of the fryer with a bit more salt if desired, and absolutely serve immediately while they are hot, with Comeback Sauce, or your favorite dipping sauce.

To Bake: Preheat oven to 425 degrees F. Place an oven safe rack on a baking sheet; set aside. Prepare an egg wash with 2 eggs and 1 tablespoon of water. Prepare as above, except after dredging squash in the seasoned flour, dredge in the beaten egg and then roll in a cup of panko bread crumbs. Place on rack and bake until nicely browned, about 20 minutes, or until crisp and brown. May also add about 1/4 cup of Parmesan cheese and 1/2 tablespoon of chopped fresh herbs to the panko if desired.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

Summer Squash Casserole
Summer Squash Dressing
Shrimp and Crab Stuffed Mirlitons
Posted by on June 14, 2009

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  1. My mama said if I slap her she'll slap me back! Anyhoo, I am going to try these as soon as the squash comes on.

  2. LOL Bev!! I'm sure my Mama woulda said the very same thing!!

    Well, you know ... no self respectin' southerner would evah go and really slap their mama, but sometimes something that you eat is just so darned good it makes ya wanna go home and slap ya mama because she never made it that good! ;)

  3. That looks so great! I love the fried zucchini at our local burger joint :)

  4. I love my squash fried! Great recipe!

  5. Mary I am so pleased to meet you. I love your style. These squash fries looks delicious. I can see that I am going to gain weight by just reading your blog, but what the heck,I am going to keep coming back!

  6. That looks delicious! We're growing squash this year, so I expect to be looking for plenty of recipes!

    I found your blog through SITS, BTW.

  7. Normally I don't like squash but I think I'd love squash fries. Usually anything deep fried keeps me very happy indeed.

  8. I'll pretty much eat anything fried so I'd try these!

  9. mmmmm..... I'll have squash, in another month or so.

  10. Thanks ladies!

    Florida Sue, welcome! I do hope you come back and visit occasionally!

    Hey Nana! Where ya been??

    Melissa, welcome!

    WhisperingWriter, welcome!

    Hi Ronnica! Thanks for stopping by!!

    Debbie, squash I have plenty of, and cukes here and there. It's those green tomatoes I'm gettin' impatient waitin' on!! I'm always afraid that something else is gonna get 'em before me!!

  11. OK! Most definitely will be trying this recipie. I love squash any way! And I love sweet potato fries, so this will be a new try for me for sure!

  12. They are good - my problem is knowing when to stop eatin' 'em!!

  13. This is the only way my kids will eat it - fried crisp. I would love a baked recipe that is crispy. It would be so much healthier for them. I picked about 20lbs of squash this morning, we have about 40 plants. What was I thinking lol?

  14. This looks so good! We just got a ton of squash from my Mother in law's garden so I'll be making this.


  15. Mary, this year my garden is doing really well on squashes too, and a couple of days ago I had an idea of frying some up. I had never seen your recipe until now, and you and I have great minds, because I did it just like yours minus the deep fryer! I did it in my cast iron skillet, and ate them with your black eyed :) Thanks for all your simple great southern recipes!

    1. I love it Vickie!! That sure sounds like a great meal - be sure to check out my other squash recipes too - that creamed squash is sooooo good!! And the dressing too. ;)


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