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Fried Summer Squash

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My mother use the same technique to fry squash and green tomatoes. Simple, yet tasty.

I like my very well done. I also like to cut some of the slices very thin and make almost a crisp out of them while I like to keep others thicker to have the sweet, creamy squash flavor. It is a personal preference as to how brown, how thick, and how salty you make them.

Here is how I make them:

: Fried Summer Squash (or Green Tomatoes)
  1. 3 – 4 sm. to med. squash, sliced 1/4″ to 1/8″ thick
  2. 1/2 c. unbleached all-purpose flour
  3. salt, to taste
  4. pepper, to taste
  5. 1/2 c. canola oil
  6. Kosher salt, to taste (optional)
  1. Heat oil in a larger skillet.
  2. Toss freshly cut in the flour, salt, and pepper mixture either in a bowl, dish, or plastic bag.
  3. Tap off excess flour before place in hot oil.
  4. Do not overcrowd pan. Too many in pan at once will not allow them to fry properly.
  5. Fry on one side until golden/darker brown. Turn and do the same to the other side.
  6. Remove to platter lined with paper towels.
  7. Optional: Sprinkle with kosher salt while they are still hot from the oil. (Use just a little salt in the flour mixture if you want to add salt at the end).

You may use firm green tomatoes instead of summer squash.

Comments

  1. One of our favorite ways to knosh the summer and zucchini squash! I haven’t been to visit you in so long and I picked the perfect day to get another idea for using our squash up! I haven’t made fried squash yet this summer! Thanks, friend!

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  2. […] mother-in-law described frying the firm, ripe red tomatoes in a similar manner as my mom fried the green tomatoes(and squash). She would add a little sugar to her flour mixture to enhance the natural sweetness of […]