This is our favorite way to cook squash and zucchini.
Blue Ribbon Recipe
Fried zucchini is a Southern delicacy, but not all fried zucchini recipes are created equal. This one is delicious. Salting and sweating the zucchini before frying pulls most of the extra moisture from the zucchini or yellow squash. That step makes the crust stick much better. These fried zucchini chips are perfectly seasoned and, once fried, have a nice crunchy crust. These are best served hot.
salt, depending on your taste (we are light salters)
How To Make fried squash and/or zucchini
Slice squash into rounds 1/8"-1/4" thick.
When I have time, I salt the squash and let it sit for about 30 minutes to sweat out the excess water but when I am in a hurry I skip this step.
Combine milk and egg in a small bowl.
In a 2nd bowl (I use a plate) combine the flour, cornmeal, salt, pepper, and garlic powder.
If you set the squash aside to sweat, dab them dry with a paper towel.
Then dip them in the egg mixture.
Then dredge them in the dry mixture.
Continue this process until all the rounds have been dredged.
Using enough to cover the bottom of the pan, heat oil in a large skillet using medium to medium high heat. Place squash in skillet and fry both sides of squash until golden brown.
Once fried, place on a paper towel to absorb extra oil.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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