Tammy’s Fried Squash is the Best!
Fried Summer Squash
1 LB. OF FRESH SUMMER SQUASH
1/8 CUP WHOLE BUTTERMILK
1.5 CUPS SELF-RISING FLOUR (WHITE-LILY)
SALT & PEPPER
CHOPPED ONION IF DESIRED
Wash squash and snip off ends with a knife. Cut squash in 1/4-inch-thick pieces. Cut circle pieces in half. Place in a medium bowl and pour buttermilk on it and mix it well.
Put 1/2 cup self-rising flour in bottom of a pie plate. Add half of squash. Salt and pepper generously. Using a sifter with selfrising flour, coat squash well. Pour in remaining squash and repeat by adding salt, pepper, and flour. IRON SKILLET, WOK, OR LARGE SKILLET COOKING OIL (CANOLA OR VEGETABLE)
Put enough oil in skillet to be about 1” deep. Oil must be HOT. Put a breaded piece of squash in oil and once it floats and sizzles, your oil is hot and ready! It takes a good 20 minutes to fry up squash.
Do Not Rush. Flip a maximum of three times. Let squash sit in hot grease until it is golden brown before turning it over. Add more oil after turning once. You may have to rotate okra from edges to middle, so all will brown if you have a gas stove. Fry until it is golden brown. Take out with large, slotted spoon and place on a paper towel covered platter/plate.
For a printable version of this Recipe visit our website and go to Southern Recipes and then Southern Sides and scroll to squash!
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We’ll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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