When the garden starts turning out more yellow squash than anybody knows what to do with, this old Southern way of frying it up is about as welcome as a breeze on a hot July evening. A simple coating and a quick trip through hot oil turns humble squash into crisp little rounds with sweet, tender middles, and it has long been a favorite on picnic tables, church suppers, and family cookouts all across the South. With just 4 ingredients, this is the sort of thrifty, dependable recipe that proves good food never has to be complicated.
Serve this crispy fried squash hot, straight from the skillet, with burgers, barbecue, fried chicken, or a plate of sliced tomatoes and white bread. It also makes a fine summer snack with a little ranch dressing, comeback sauce, or a sprinkle of extra salt while it is still warm. If you are setting out a big cookout spread, put this platter out early, because it disappears fast.
Southern 4-Ingredient Crispy Fried Squash
Servings: 4 to 6
Ingredients
2 medium yellow squash, sliced into 1/4-inch rounds
Directions
1. Wash the squash, trim the ends, and slice it into even 1/4-inch rounds. Pat the slices dry well with paper towels so the coating will stick and the oil will stay from splattering too much.
2. In a shallow bowl or paper bag, combine the self-rising cornmeal mix and salt. Add the squash slices and toss until they are lightly and evenly coated on all sides.
3. Pour about 1/2 inch of vegetable oil into a heavy skillet and heat over medium to medium-high heat until a pinch of cornmeal sizzles right away.
4. Fry the squash in batches, laying the slices in a single layer without crowding the pan. Cook for 2 to 3 minutes per side, turning once, until the coating is crisp and deeply golden brown.
5. Transfer the fried squash to a paper towel-lined plate, sprinkle with a little more salt if you like, and serve hot.
Variations & Tips
Extra-Crisp Tip: For a crunchier crust, let the coated squash sit for 5 minutes before frying so the cornmeal mixture can cling better to the slices.
Skillet Tip: Keep the oil hot enough to sizzle but not smoke. If the oil cools down too much, the squash will soak up oil and turn soft instead of crisp.
Zucchini Variation: This same method works beautifully with zucchini if that is what is overflowing from the garden. Slice it the same thickness and fry just as you would the yellow squash.
Seasoning Tip: If you want a little more flavor while still keeping things simple, add a pinch of black pepper or garlic powder to the cornmeal mix, though the old 4-ingredient version is mighty hard to beat.
