Country Fried Squash Recipe

Yellow squash: A summer vegetable that is mild in flavor and becomes tender when cooked.

All-purpose flour: Used to create a light and crispy coating for the squash.

Salt: Enhances the flavor of the squash and the coating.

Black pepper: Adds a hint of spice and depth to the coating.

Buttermilk: Helps the coating adhere to the squash and adds a tangy flavor.

Cornmeal: Provides a crunchy texture to the fried squash.

Vegetable oil: Used for frying the squash to a golden brown.

When preparing yellow squash for frying, make sure to slice them evenly into ¼ inch rounds. This ensures that they cook uniformly and achieve a consistent golden brown color. Additionally, when dipping the squash slices in buttermilk, allow any excess to drip off before dredging them in the flour mixture. This helps the coating adhere better and prevents it from becoming too thick or clumpy. Finally, maintain the vegetable oil at a steady medium heat to avoid burning the coating while ensuring the squash cooks through properly.

• yellow 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 adds a slightly nutty flavor and more fiber, making it a healthier option.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile and is often considered a more natural option.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to avoid black specks in the final dish.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk, making it a suitable alternative.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar crunchy texture and can be used for a different but equally satisfying coating.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative 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, separating layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for about 10 minutes to regain crispiness.
• For freezing, arrange the cooled squash slices in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen slices to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date.
• Frozen country fried squash can be stored for up to 3 months. Reheat directly from frozen in an oven at 375°F for 15-20 minutes, or until heated through and crispy.

• Preheat your oven to 350°F (175°C). Arrange the country fried squash on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the squash slices on the rack. Heat for about 5-7 minutes, checking frequently to avoid overcooking.

• If you prefer using a skillet, heat a small amount of vegetable oil over medium heat. Add the leftover squash and cook for 2-3 minutes on each side until they are warmed and crispy again.

• For an air fryer, preheat to 350°F (175°C). Place the fried squash in a single layer in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• Avoid using a microwave as it can make the country fried squash soggy. If you must, place them on a microwave-safe plate lined with a paper towel. Heat on high for 30 seconds to 1 minute, checking frequently.

• Mixing bowl: A large bowl used to combine the flour, salt, and pepper mixture.

• Whisk: A utensil used to blend the flour, salt, and pepper together evenly.

• Knife: A sharp tool used to slice the yellow squash into ¼ inch rounds.

• Cutting board: A flat surface to safely cut the squash.

• Measuring cups: Tools used to measure out the flour, buttermilk, and cornmeal accurately.

• Frying pan: A pan used to heat the vegetable oil and fry the squash slices.

• Tongs: A utensil used to turn the squash slices while frying and to remove them from the pan.

• Paper towels: Absorbent paper used to drain excess oil from the fried squash slices.

• Plate: A dish to place the fried squash slices on after draining.

Prepare ingredients in advance: Slice the yellow squash and measure out the flour, cornmeal, and buttermilk ahead of time.

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

Organize your workspace: Set up a dredging station with the buttermilk and flour mixture close to the stove for efficient workflow.

Maintain oil temperature: Keep the vegetable oil at a consistent medium heat to ensure even frying and avoid waiting for the oil to reheat.