Country Fried Squash Recipe

Yellow squash: Fresh, sliced yellow squash is the star of this dish, providing a mild and slightly sweet flavor.

All-purpose flour: This is used to create the base of the coating mixture, giving the squash a crispy texture.

Eggs: Beaten eggs help the coating adhere to the squash slices.

Cornmeal: Adds a crunchy texture to the coating, complementing the flour.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of spice and depth to the flavor.

Vegetable oil: Used for frying the coated squash slices to a golden brown.

To achieve a perfectly crispy coating on your squash slices, make sure to maintain a consistent oil temperature. Use a thermometer to keep the oil at around 350°F. If the oil is too hot, the coating will burn before the squash is cooked through; if it's too cool, the squash will absorb too much oil and become soggy. Additionally, avoid overcrowding the pan, as this can lower the oil temperature and result in uneven frying. Fry in batches if necessary, and allow the oil to return to the correct temperature between batches.

• sliced yellow squash - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a great alternative for frying.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a slightly nuttier flavor and adds more fiber to the dish.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the cornmeal adhere to the squash and adds a tangy flavor.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar crunchy texture and can be seasoned to taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the dish a different flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the country fried squash to cool completely before storing. This prevents condensation, which can make the squash soggy.
• Place the cooled squash slices in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for about 10 minutes to regain crispiness.
• For longer storage, freeze the fried squash. Lay the slices in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Transfer the frozen squash to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat, bake the frozen squash slices in a preheated oven at 375°F for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving, as it can make the squash soggy.

• Preheat your oven to 350°F (175°C). Arrange the leftover country fried squash on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 375°F (190°C). Place the squash slices in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Reheat the fried squash slices for about 2-3 minutes per side until they are warmed through and regain their crispiness.

• If you prefer using a microwave, place the squash slices on a microwave-safe plate lined with a paper towel. Cover them with another paper towel to absorb excess moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain the original crispiness as well as other methods.

• Frying pan: Used to heat the vegetable oil and fry the squash slices until golden brown.

• Mixing bowl: Used to combine the flour, cornmeal, salt, and black pepper.

• Whisk: Used to beat the eggs until they are well mixed.

• Tongs: Used to dip the squash slices into the beaten eggs and then coat them with the flour mixture.

• Paper towels: Used to drain the fried squash slices and remove excess oil.

• Knife: Used to slice the yellow squash into even pieces.

• Cutting board: Used as a surface to safely slice the yellow squash.

• Measuring cups: Used to measure out the flour, cornmeal, and vegetable oil accurately.

• Measuring spoons: Used to measure out the salt and black pepper accurately.

Pre-slice the squash: Slice the yellow squash in advance and store in the fridge to save prep time.

Use a breading station: Set up a breading station with the flour mixture, beaten eggs, and a plate for the coated squash to streamline the process.

Heat oil while prepping: Start heating the vegetable oil while you prepare the squash to save cooking time.

Batch fry: Fry multiple squash slices at once to reduce overall cooking time.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep the squash crispy.