My First Yellow Crookneck Squash Fried
Crispy, golden, and irresistibly flavorful, "My First Yellow Crookneck Squash Fried" is the ultimate comfort food dish that celebrates the natural sweetness of the summer squash. This recipe features thinly sliced yellow crookneck squash, perfectly coated in a seasoned blend of all-purpose flour, cornmeal, garlic powder, and paprika for a crunchy, savory crust. Pan-fried to perfection in a skillet, each slice becomes a tantalizing treat that's crispy on the outside and tender on the inside. With just 15 minutes of prep time and ingredients you likely already have in your pantry, this easy-to-make dish is perfect as a snack, appetizer, or side. Serve it hot and fresh for an unforgettable bite that's bursting with seasonal flavor. Keywords: fried yellow crookneck squash, crispy summer squash, pan-fried squash recipe.
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Recipe Information
Ingredients
- 4 medium-sized yellow crookneck squash
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 eggs
- 0.25 cup milk
- 0.5 cup vegetable oil
Instructions
Wash the yellow crookneck squash thoroughly and pat them dry. Slice them into thin, even rounds about 1/4 inch thick.
In a bowl, mix the all-purpose flour, cornmeal, garlic powder, paprika, salt, and black pepper. Stir until evenly combined.
In a separate shallow bowl, whisk the eggs together with the milk until well blended.
Set up a dredging station with the sliced squash, the egg mixture, and the flour mixture in separate bowls.
Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking.
Dip each slice of squash into the egg mixture, then coat it in the flour mixture. Shake off any excess coating before placing the slices onto a plate.
Once the oil is hot, carefully place the coated squash slices into the skillet in a single layer, ensuring they do not overlap. Fry in batches if necessary.
Cook the squash for 2-3 minutes on each side, or until golden brown and crispy. Use tongs to flip the slices carefully.
Remove the fried squash slices from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining squash slices until all are fried.
Serve the fried yellow crookneck squash immediately while hot and crispy. Enjoy!
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 534 mg | 23% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
