Fried Summer Squash - The Family Favorite Side
It usually goes something like this:
Daddy: "Chatham guess what's for dinner?"
Chatham: "What?"
Daddy: "Fried Squash!"
Chatham: "Ahhhhh!!"
Summer squash is pure perfection. I love its gorgeous yellow color and quirky shape. I love how it tastes sautéed with a good Vidalia onion or in a warm, gooey squash casserole. But nothing tops summer fried squash. It is a Walters family favorite! In fact we treat it like an entree. The key to this recipe is using plump, fresh, local summer squash and slicing it thinly.
Ingredients:
6-8 summer squashplenty of oil for frying
About 2 cups milk
2 eggs
Plenty of corn meal or breader like House of Autry
salt & pepper
Preparation:
Cut tops and ends off of squash and thinly slice them.
Add milk and eggs to a bowl and whisk together
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| Waylon: the sous chef! |
Salt and pepper corn meal
Heat about 2 inches of oil in a large pan
Soak some slices (enough to fit into pan) squash in milk mixture and then coat squash in corn meal/breader and shake off excess. (Be sure to shake off excess or your oil will get all dirty fast)
Add squash to frying pan
Cook in the oil for about 3 minutes if they are thinly slices frequently flipping slices over and over (4 minutes for thicker slices) Be careful not to burn them.
Remove to a paper towel lined plate and hit with a little bit of salt and pepper while still hot.
Repeat process until all slices are fried.
You will likely need to add more oil if you are doing several batches.
Let cool a bit before serving.
Enjoy Summer's goodness!
