FRIED SQUASH
Posted by Ben | Under Lick The Plate Clean Recipes, Vegetables / Side Dishes Wednesday Oct 8, 2008
I have fond memories from my childhood back in Sparta, Tennessee of being at a friend’s house to play and going in the kitchen while her mom, Norma Kirby, was “fixin’ lunch.” She had a big skillet on the stove filled with oil (probably lard) and she was frying sliced yellow squash. When I tasted them, I said, “These are good - I’ve never had fried lemons before.”
And so began my love of fried squash. I have now passed on that love to my son, Dylan, who at almost 16 years old, loves Southern food almost as much as I do. Recently, I was frying squash and he came in the kitchen to sample some. Upon that first bite, a huge grin came across his face and he said, “Yummmmm, the potato chip of the South!” So true - they are salty and tasty and you sure can’t eat just one!
Below is my recipe and it has no measurements.
Denise Sparkman Plunkett
Fort Myers, Florida
FRIED SQUASH
Yellow squash
All-purpose flour
Cornmeal
Oil (Vegetable or canola)
Salt
Heat oil in skillet or fryer.
Slice squash into large bowl. Add 1/2 flour and 1/2 cornmeal, enough to coat the squash, and toss so that each piece is coated.
Fry until squash reaches desired shade of golden brown. Drain on rack with newspaper underneath to catch excess oil.
Salt immediately.
