Fried Summer Squash
It is absolutely crucial to use a cast-iron skillet for this recipe. Its ability to retain heat and even cooking will make for crispier and flavorful squash.
Servings 4 servings
Ingredients
- 1/3 cup of vegetable oil
- 2-3 lbs fresh summer yellow squash cleaned and sliced to about 1/4" thick slices
- 1/2 cup all-purpose flour
- 1/4 cup self-rising cornmeal + 1 Tablespoon divided
- 1 Tablespoon white sugar
- 1 small shallot diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place 12" cast-iron skillet on medium to high heat.
- Pour vegetable oil into the bottom and allow it to heat up.
- While oil is heating, placed dry, sliced squash, flour, 1/4 cup cornmeal, and sugar in a large zip lock bag. Shake to thoroughly coat the squash.
- Once the oil is hot, saute shallot in oil for about 2 minutes. Do not allow it to burn.
- Add coated squash to hot oil.
- Sprinkle remaining tablespoon of meal on top of the squash.
- Sprinkle with salt and pepper
- Allow squash to cook for about 5 minutes, it will start to brown and a light crust will form.
- Stir squash.
- Continue to cook for about 10 minutes, Stirring squash frequently.
- Squash will become dark brown and crusty.
- Using a spider, remove squash from pan and place in a bowl, lined with paper towels and allow squash to rest.
- Remove paper towels and serve.