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.
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) {affil link}, 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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Posted by on June 14, 2009

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