Squash Crispies

Name: Squash Crispies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: American
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

By Gail Welch
@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 votes5

Comments:

38 Comments

Serves:

Prep:

5 Min

Cook:

10 Min

Method:

Deep Fry

Ingredients

Add to Grocery List

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

Rinse squash well. Slice into thin round slices (though, not extremely thin) between 1/8-in. and 1/4-inch each.
Dip slices in milk then generously salt and pepper, according to taste.
Place two cups cornmeal mix into Ziplock bag and add a few squash slices at a time; shake until coated. Repeat for all squash.
Melt 2 cups Crisco,(preferred because it doesn't burn as easily as cheaper shortening) or oil in skillet until hot.
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.