Squash Crispies

4
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.

Rating:

★★★★★ 2 votes

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

How to Make Squash Crispies

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.

Printable Recipe Card

About Squash Crispies

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




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