EASY FRIED SUMMER SQUASH
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- 1 c
- plain cornmeal
- 1 1/2 tsp
- 2 to 3 medium
- yellow squash and/or zucchini squash
- 1 1/2 to 2 c
- vegetable oil
- extra salt for sprinkling
1Approximately 1 1/2 to 2 hours before serving time, in a plastic food storage bag, shake together cornmeal and salt; set aside.
2Wash & dry squash; cut off stem & blossom ends; slice into rounds that are approximately 1/8 inch thick.
4Place several layers of paper towels on a 1 1/2 foot length of aluminum foil or heat-resistant plate/platter; set next to stove.
5After the squash has been in the cornmeal for an hour or two, pour oil into large skillet.
6Heat oil on stovetop over medium-high heat.
8Fry squash, turning frequently, until light golden brown on both sides (I use tongs or a fork for turning.) You may need to lower heat slightly toward the end of the first batch.
9Remove to paper towels as desired browning is achieved. Continue adding squash to hot oil, as space permits.
11Any leftover cornmeal mixture may be stored in refrigerator for the next time you fry squash, okra etc...