Squash Crispies

Gail Welch

By
@sugarshack

I never could make my fried squash turn out like my mother's (soft and crispy) so I started cooking it this way and everybody seems to like it. It's usually just about gone before dinner is on the table. Everybody keeps coming back for one more sample. I am going to list it as an appetizer as well as a side dish.


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Comments:

Serves:

6

Prep:

5 Min

Cook:

10 Min

Method:

Deep Fry

Ingredients

3 medium
yellow crookneck squash
1 1/2 - 2 c
milk
1/2 tsp
salt and pepper, to taste
2 c
aunt jemima yellow self-rising cornmeal mix
2 -2 1/2 c
crisco shortening or oil of your choice

OPTION: MAY USE 1 1/2 CUP YELLOW CORNMEAL AND 1/2 CUP SELF-RISING OR ALL-PURPOSE FLOUR IN PLACE OF CORNMEAL MIX

Directions Step-By-Step

1
Rinse squash well. Slice into thin round slices (though, not extremely thin) between 1/8-in. and 1/4-inch each.
2
Dip slices in milk then generously salt and pepper, according to taste.
3
Place two cups cornmeal mix into Ziplock bag and add a few squash slices at a time; shake until coated. Repeat for all squash.
4
Melt 2 cups Crisco,(preferred because it doesn't burn as easily as cheaper shortening) or oil in skillet until hot.
5
Fry several slices at one time but do not crowd skillet; turning as they float to the top and brown. Remove and place on paper towels. Repeat until all squash is done.
NOTE: To keep oil fresh and prevent burning you may want to strain and add more shortening as you cook more.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #squash, #crispy, #Fried