Country Fried Squash Recipe

Squash: Fresh vegetable that is sliced for frying

All-purpose flour: Used to create the batter for coating the squash

Cornmeal: Adds a crunchy texture to the fried squash

Eggs: Beaten and mixed with milk to help the flour mixture adhere to the squash

Milk: Combined with eggs to create a wet mixture for dipping the squash

Salt: Enhances the flavor of the batter

Black pepper: Adds a bit of spice to the batter

Vegetable oil: Used for frying the squash until golden brown

When preparing the squash for frying, ensure that the slices are of uniform thickness. This will help them cook evenly and achieve a consistent golden brown color. Additionally, after coating the squash slices with the flour mixture, let them rest for a few minutes before frying. This allows the coating to adhere better, resulting in a crispier texture.

• sliced squash - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a great alternative for frying.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers a slightly nuttier flavor and adds more fiber to the dish.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture when fried.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the squash and adds a tangy flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that won't significantly alter the flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the overall taste slightly.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it suitable for frying.

• Allow the country fried squash to cool completely before storing. This prevents condensation, which can make the squash soggy.
• Place the cooled squash slices in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in an oven or air fryer to maintain crispiness.
• For freezing, arrange the fried squash slices in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Transfer the frozen slices to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, preheat the oven to 375°F (190°C). Place the slices on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the country fried squash soggy.

• Preheat your oven to 350°F (175°C). Arrange the leftover country fried squash on a baking sheet in a single layer. Bake for about 10-15 minutes, or until they are heated through and crispy again.

• Use an air fryer for a quick and efficient method. Set the air fryer to 350°F (175°C) and place the squash slices in the basket, ensuring they are not overlapping. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Once the oil is hot, add the fried squash slices in a single layer. Cook for about 2-3 minutes on each side until they are warmed through and crispy.

• If you prefer using a microwave, place the squash slices on a microwave-safe plate lined with a paper towel to absorb excess oil. Cover with another paper towel and microwave on medium power for 1-2 minutes. Note that this method may not retain the original crispiness as well as other methods.

• Mixing bowl: Use this to combine the flour, cornmeal, salt, and pepper together.

• Mixing bowl: Use another one to whisk together the eggs and milk.

• Whisk: This is essential for properly blending the eggs and milk.

• Frying pan: Heat the oil in this to fry the squash slices.

• Tongs: Use these to dip the squash slices into the egg mixture and then coat them with the flour mixture.

• Paper towels: Place these on a plate to drain the excess oil from the fried squash slices.

• Plate: Use this to hold the paper towels and the fried squash slices.

• Knife: Slice the squash into even pieces before dipping and frying.

• Cutting board: This provides a safe surface for slicing the squash.

• Measuring cups: Use these to measure out the flour, cornmeal, milk, and oil accurately.

• Measuring spoons: These are necessary for measuring the salt and black pepper.

Prepare ingredients in advance: Slice the squash and measure out the flour, cornmeal, and other ingredients ahead of time to streamline the cooking process.

Use a large frying pan: A larger pan allows you to fry more squash slices at once, reducing the overall cooking time.

Organize your workspace: Set up a dipping station with the egg mixture and flour mixture close to the stove to make the process more efficient.

Preheat the oil: Ensure the oil is hot before you start frying to achieve a quicker and more even cook.