Fried Squash

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Fried squash is a family heirloom recipe from my late mother-in-law. It’s simplicity is it’s strength. Nothing fancy and only a handful of ingredients. If you could only have squash one way for the rest of your life, this is it.
We have a great farmers market here. Family farms from up to 75 miles away set up shop with fresh picked fruits and vegetables. I was visiting and drooling over the fresh local produce when I felt the urge for some fried squash.

I hope you support your local farmers market. You get the freshest, most beautiful produce without paying gourmet market prices while supporting local families. It’s a win-win deal all around.

This would go well with my herbed pork chops. Take a look at that picture perfect fried squash on the right. Don’t you want some?

Author: TJ

Ingredients

Scale

4 medium size yellow squash
1 cup flour
1 egg
1/2 cup whole milk
1 tsp ground black pepper
1 tsp salt
1/2 tsp garlic powder
1 big pinch cayenne pepper
3/4–1 cup canola oil

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Instructions

Wash and dry your squash
Prep your work area by placing paper towels over a cooling rack, choose your frying pan and pour enough oil into it for there to be about an eighth of an inch
Mix your dry ingredients thoroughly in a bowl with a whisk
In a separate bowl thoroughly beat an egg with the milk
Trim the ends off of each squash and slice them evenly into 1/4 inch slices
Heat your frying oil on high heat until ready. Test by putting a drop of the egg/milk mixture to see if it sizzles then reduce the heat to medium high
Drop a handful of slices into the egg/milk
Make sure each slice is coated, shake to remove excess and dredge both sides in the dry mix then place in the frying pan. Repeat until pan is full.
Turn them when the first side is golden brown and remove to cooling/drip rack when both sides are golden brown
Repeat process until all the slices are finished frying
Serve with salt, pepper and condiments