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Sunday, June 14, 2009

Fried Squash

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

Fried Squash

Okay, yeah, I know... fried squash ain't exactly the healthiest way to eat summer 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: Fried Squash

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

Ingredients
  • 4 yellow crookneck squash, zucchini or other summer squash
  • 1 cup buttermilk
  • 1/2 tablespoon hot sauce
  • 1-1/2 to 2 cups self-rising flour
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste, optional
  • 1/4 teaspoon garlic powder
  • Additional salt for sprinkling, if desired
Instructions

Preheat the fryer to 360 degrees F.

Cut squash into rounds, strips, chunks, or a combination of those.

Whisk together the buttermilk and hot sauce and place squash into the buttermilk for 30 minutes.

Mix together the flour, salt, pepper, Cajun seasoning and garlic powder. Use a slotted spoon to scoop out squash, allowing excess to drip off.

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, in batches, 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.

To Air Fry: Just like ovens, individual air fryer brands differ in wattage and how they cook; monitor any air fryer recipe the first time you make it to adjust time as needed. Total timeI will also depend on type and size of ingredients used.

Preheat air fryer to 400 degree F for 3 minutes. Prepare as above (I prefer the chunks). Lightly spray squash and transfer to the air fryer basket or trays, sprayed side down. I recommend an EVO sprayer.

For a basket style, prepare in batches. For an oven style fryer, swap trays halfway. Spray top side of squash and bake for about 15 minutes, or until golden brown, shaking basket halfway or swapping trays for oven style, and give another spritz of spray. Transfer to paper towels and season with salt. Eat right away!

Source: http://deepsouthdish.com

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Posted by on June 14, 2009

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