I’m going to have to buy squash to make this from now on because my eight squash plants produced a total of 4 squash before I ripped them out. They were infested with squash borers and squash bugs and I gave them to the chickens. I hope they ate every bug.
It’ll be worth buying them from the market, though, because fried squash is a treat. The breading has a nice soft crunch and the squash has a slightly sweet, buttery flavor. If you’ve never had fried squash, give it a try. The recipe that follows is a guideline. Adjust quantities depending on how many you plan to serve, the size of your squash, etc.
Summer squash, sliced 1/4″- 1/3″-inch thick
Flour (I used whole wheat, but you can use all-purpose if you prefer)
salt & pepper
oil of choice (a light olive oil or canola would be lovely)
Heat oil in a large skillet to a depth of about 1/4-inch, over medium-low heat.
Put a quantity of flour on a plate, start with about half a cup, adding more if necessary, and season well with salt and pepper.
Use a number of eggs sufficient to dip the quantity of squash you are frying.
Dip the squash first into the egg, then into the flour, coating all surfaces of the squash. Knock off excess flour.
Test the oil to see if it is ready by dipping an edge of the squash into the pan. If it sizzles with enthusiasm it is ready. If it goes wild reduce the heat a little.
Add the floured squash to the pan in a single layer, turning as the first side turns golden brown. Brown the other side and remove from the oil and drain on towels.
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