My Version of Fried Squash
Crispy, golden perfection meets garden-fresh flavor in *My Version of Fried Squash*, a delightful twist on a Southern classic. Featuring tender yellow squash slices coated in a savory mixture of all-purpose flour, cornmeal, and grated Parmesan cheese, this recipe is elevated with hints of garlic, paprika, and black pepper for a flavor-packed crunch. The simple dredging process and quick frying technique make this dish a breeze to prepare, perfect for a weeknight side or a crowd-pleasing appetizer. Ready in just 30 minutes, these crispy bites pair beautifully with your favorite dipping sauces or as a complement to hearty mains. Whether you're showcasing summer squash or looking for a new comfort food favorite, this fried squash recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 2 medium-sized Yellow squash
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 0.25 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Milk
- 1 cup Vegetable oil
Instructions
Wash and dry the squash. Slice each squash into 1/4-inch thick rounds, discarding the ends.
In a shallow bowl, combine the flour, cornmeal, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to create your dry coating mixture.
In another shallow bowl, whisk the eggs and milk together until fully combined.
Set up a dredging station: line up the squash slices, the egg mixture, and the dry coating mixture.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/4-inch deep and shimmering but not smoking.
Dip a squash slice into the egg mixture, letting any excess drip off, then coat it in the dry mixture, pressing gently to ensure it is fully coated.
Place the coated squash slice into the hot oil. Repeat with additional slices, making sure not to overcrowd the skillet.
Fry the squash slices for 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip them carefully.
Once fried, transfer the slices to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining squash slices, adding more oil to the pan if necessary and allowing the oil to reheat between batches.
Serve the fried squash immediately as a side dish alongside your favorite main course. You can also garnish with extra Parmesan cheese or fresh herbs if desired.
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.1 g | 312% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 134.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3452 mg | 150% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 16.0 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 905 mg | 70% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1544 mg | 33% | |
*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.
