Southern fried squash. Beautiful, yellow squash, lightly battered and fried, is easy to make and excellent as a side dish or as an appetizer. This tender vegetable is abundant in summer, making it a classic southern dish that. Add oil to a skillet and heat over medium heat.
Tis the season for okra and squash plus other fresh vegetable. There is nothing like some good OLE fried okra and squash. Southern Fried Squash is a staple around the dinner table in the south. You can have Southern fried squash using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Southern fried squash
- You need 3/4 cup of Flour.
- You need 1/2 cup of Corn meal.
- Prepare 1/2 tbsp of Salt.
- Prepare 1 tsp of Garlic.
- You need 1 tsp of Black pepper.
- It's 1 large of Yellow Squash.
- You need 1 of A splash of milk.
- It's 1 of Egg.
- Prepare 1 of A splash of milk.
- You need 3/4 cup of Flour.
You might know this vegetable as yellow squash (usually right next to zucchini in the grocery store). Squash plants thrive in Southern summers, they require little attention in the garden, and they're the However, the strength of fried squash can also be its weakness—this vegetable has a water content. Fried squash is a classic southern side dish that uses garden-fresh yellow and zucchini squash. When it comes to southern fried squash yellow straight neck squash is my favorite (less seeds than.
Southern fried squash instructions
- Mix all dry ingredence in bowl.
- Mix egg and milk in another bowl..
- Slice squash in thin slices.
- Dip squash in egg batter first then in flour mixture. Make sure you get as much of the flour and cornmeal to stick on as possible.
- Then pan fry at high heat till golden brown..
- Instead of salt and seasonings add 1Tbsp out your favorite cajun seasoning if you would like it more spicy..
Combine the grated squash and onion and mix well. Add sugar, salt, pepper, blending completely. Melt the butter in a frying pan. Drop the squash mixture by spoonfuls into the butter and fry until. Southern Fried Squash ingredients, recipe directions, nutritional information and rating.