Southern Fried Squash


Trying to remember by Grandma’s fried squash recipe, I have constructed my own…using a bit of what I can recall from her…

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I used a cast iron skillet, in fact this particular skillet was my grandmothers.

I start by filling the bottom of the skillet completely, up to about a 1/4″ deep with vegetable oil.  While the oil is getting to approximately 325º, I prep the squash.

I clean the squash thoroughly with a vegetable brush, then slice the squash into about 1/8″ thick slices.  I throw away the tip ends of the squash.

I place the slices in a zip lock bag along with 1/2 cup of self-rising cornmeal and 1 T. of white sugar.  Close the bag and thoroughly shake and toss, to coat all slices of the squash.  I dice up one small shallot.  Once the oil gets to temp, I put the diced shallot in the oil to begin cooking.

After the shallot has cooked for 30 seconds, I drop the slices of squash in the pan, individually. I do not dump it all in at once.  I try placing the squash in layers.  Lastly, I sprinkle a few pinches of the remaining cornmeal mixture on top of the squash. I dispose of the remaining mixture.

Sprinkle the squash with salt and pepper. Allow the squash to fry, without turning it for approximately 5-7 minutes. Once the squash has browned on the underneath side, I begin gently stirring the squash and turning over the slices to allow browning on all sides.  Allow to sit in oil 5-6 more minutes. Once the squash is brown, using a slotted spoon, I remove the squash, spoonful at a time from the pan, putting it on a paper towels, on a plate.  Allow the squash to drain for a few minutes then serve.

I cook one small squash per person.  Hope you enjoy.  Let me know if you try this recipe.

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1 Comments

  • JoAnn (#)
    March 2nd, 2016

    Had my kitchen smelling so good.

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