squash crispies
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.
prep time
5 Min
cook time
10 Min
method
Deep Fry
yield
6 serving(s)
Ingredients
- 3 medium yellow crookneck squash
- 1 1/2 - 2 cups milk
- 1/2 teaspoon salt and pepper, to taste
- 2 cups aunt jemima yellow self-rising cornmeal mix
- 2 -2 1/2 cup 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
How To Make squash crispies
-
Step 1Rinse squash well. Slice into thin round slices (though, not extremely thin) between 1/8-in. and 1/4-inch each.
-
Step 2Dip slices in milk then generously salt and pepper, according to taste.
-
Step 3Place two cups cornmeal mix into Ziplock bag and add a few squash slices at a time; shake until coated. Repeat for all squash. -
Step 4Melt 2 cups Crisco,(preferred because it doesn't burn as easily as cheaper shortening) or oil in skillet until hot.
-
Step 5Fry 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Keyword:
#squash
Keyword:
#crispy
Keyword:
#Fried
Ingredient:
Vegetable
Method:
Deep Fry
Culture:
American
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