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