Best Fried Yellow Squash Recipes

FRIED YELLOW SQUASH

Steps:

• Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
• Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS

Steps:

• Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

COUNTRY FRIED YELLOW SQUASH

Steps:

• Wash tender yellow squash; remove stem and blossom ends.
• Cut into 1/2-inch rounds.
• Place squash, butter, onions and salt into heavy skillet.
• Add water.
• Cover and cook on medium low heat until water is absorbed and squash is tender.
• Lightly mash with a fork.
• Add sugar and cream.
• Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.

FRIED ZUCCHINI/YELLOW SQUASH (QUICK, EASY AND CHEESY)

Steps:

• Slice squash into 1/4 inch slices.
• Melt butter in frying pan over medium heat and add squash.
• Sprinkle with salt, pepper and onion powder to taste.
• Flip with a spatula every few minutes until cooked through.
• Sprinkle with parmesean cheese just before serving. It will melt in about 1 minute.

MY FIRST YELLOW CROOKNECK SQUASH FRIED

Steps:

• slice squash into 1/8 in slices.
• chop onion scapes and basil together.
• crack egg into bowl add milk.
• add in onion, basil, squash and turn to cover.
• in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ).
• shake, shake, shake.
• put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
• at this point sprinkle with remaining parm cheese.
• take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.

FRIED YELLOW SQUASH

Steps:

• Soak squash in buttermilk to cover, at least 5 minutes.
• Mix dry ingredients together.
• Dredge marinated squash in cornmeal mixture (I use a Ziploc baggie & shake until covered).
• Fry in vegetable oil until golden, turn and fry until lightly golden on other side.
• Salt lightly, remove from oil, & drain on paper towels.
• This is delicious - also works for fried green tomatoes (cut green tomatoes at least 1/4" slices).
• If you like fried okra - batter should be 1 cup milk + 1 egg.
• Dredge in same mixture as above & salt as you do for squash & drain on paper towels.

SPICY STIR-FRIED SHRIMP WITH YELLOW SUMMER SQUASH

Steps:

• Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt. Rinse and repeat this procedure twice. Rinse, drain and pat dry.
• In bowl large enough to hold the shrimp, combine the egg whites with the cornstarch sherry mixture. Beat together and add the shrimp. Coat with the mixture and marinate in the refrigerator at least an hour.
• In a small bowl, combine the ingredients for the sauce: Sherry, sugar, vinegar, soy sauce and hot chili pepper sauce. Mix and set aside.
• When ready to cook, place the wok over high heat. Add two tablespoons peanut oil. Remove the shrimp from the marinade with a slotted spoon. Saute for one minute. Remove and set aside.
• Add the remaining oil to the wok and stir-fry the scallions, ginger root and garlic for one minute. Add the squash, stir-fry for a few seconds, then add the sauce and the shrimp. Stir-fry for a few more seconds, remove from heat, sprinkle with chives and pine nuts and serve.

DEEP FRIED YELLOW SQUASH

Steps:

• 1. Peel squash with a potato peeler(my preference)
• 2. Slice thickness you prefer
• 3. Put squash in milk
• 4. Put all dry ingredients in a bowl and blend
• 5. Put squash in dry mixture to coat then add to hot oil.
• 6. Cook until golden brown remove and drain.

COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH

Steps:

• Rinse/wash the squash before preparing.
• Cut off both ends of each squash.
• Slice the squashes into 1/4 inch chip shapes.
• Slice the larger chips into half moon shapes.
• Spray a pan suitable to stir fry all of the squash in with cooking oil.
• Put all of the squash in the pan and spray some more oil across the squash.
• Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
• Add 2 tablespoons of water to the pan and toss everything together in the pan.
• Heat the pan to medium.
• When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
• When the water evaporates, add the remaining 2 tablespoons of water.
• Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
• When the squash is to it's suitable consistancy, remove it from the heat and serve.
• Enjoy!

SADIE MAE'S FRIED ZUCCHINI & YELLOW SQUASH

Steps:

• Slice the first three ingredients into 1/4" round slices.
• In a small bowl beat eggs with a little salt and pepper.
• Place flour on a dinner size plate.
• Dredge the squash and onions in the eggs and then lightly flour.
• In a large skillet heat about 1/4-inch olive oil.
• Lay in a single layer the pieces of squash and onion.
• Fry until tender and golden brown.
• Repeat until all the squash and onions are fired.
• Sprinkle with a little more salt and pepper.

FRIED YELLOW SUMMER SQUASH

Steps:

• 1. Choose young paler yellow squash that has dropped the bloom. Older, darker yellow squash will be tougher & more seedier.
• 2. Slice yellow squash, with skin on, about 3/16" thick.
• 3. Mix the egg & milk & then drop in the sliced squash.
• 4. With flour in another bowl or using your batter pro, dredge in flour, making sure you pat it on to make it adhere to squash good.If using batter pro, no need to pat it on.
• 5. Squash is now ready to fry.
• 6. Heat about 2" canola oil in cast iron skillet or dutch oven.
• 7. Drop squash, one at a time into hot oil, turning only once when the first side is browned.
• 8. Let the second half brown & get crispy.
• 9. Remove from skillet & place on paper towels to drain. As soon as you take it out, while still hot, salt & pepper it. Cover with another paper towel while you finish the rest of it.
• 10. Goes good with anything.
• 11. Another way we do this is to bread it as mentioned & then lay it in layers in a pan like fried potatoes & let it crust on bottom before you start turning it over in the pan. It kind of steams it too. It's like cooking fried potatoes.

FRIED YELLOW SQUASH

Steps:

• Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
• Combine flour, pepper and parsley. Dust squash rounds with flour.
• Combine milk and egg and whish thoroughly.
• Dip the dusted squash into the egg mixture and coat to cover all the flour.
• Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
• Sprinkle with kosher salt and serve hot.

MELT -IN-YOUR MOUTH DEEP FRIED YELLOW SQUASH

Steps:

• Cut Yellow Squash crosswise into 1/8 inch thick slices, sprinkle with salt & black pepper to taste, toss in a bowl then set aside. In another bowl mix all the remaining dry Ingredients together and gradually add the cold water until you get a smooth consistency of a thick batter (like thick pancake batter)add more water if needed. Heat 1 1/2 inch oil in a 10-inch heavy skillet until it reaches 375°F. Add Yellow squash slices one by one into the thick batter; let the excess batter drip off back in the bowl. Carefully Drop it in the oil. Do the same with the rest of the yellow squash until you have enough in the skillet but do not over crowd the heavy skillet. Cook each side for 1 1/2 minutes or until golden brown. Drain the deep fried Yellow squash on a paper towel. Serve it right away with a Sweet Chili dipping sauce or Marinara sauce.

PAN FRIED LAMB MEDALLIONS WITH A ROASTED YELLOW SQUASH PUREE

Steps:

• Preheat the oven to 350 degrees F.
• For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.
• In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.
• For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat.
• To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.

MAMA'S FRIED YELLOW SQUASH{COUNTRY STYLE}

Steps:

• 1. Wash squash and slice into rounds. Place into bowl! Sprinkle salt,pepper and garlic powder on the squash!
• 2. Take a large zip-lock bag or a grocery bag{paper sack}, and add flour to it! Enough to coat the squash while you shake it! Add squash and shake to coat all the squash! Remove squash and shake offloose flour!
• 3. In a skillet add vegetable oil and heat to meadium high heat. when the oil is hot, add the squash and let fry up! In the last few minutes of cooking, sprinkle the sugar on the squash! It adds so much to this crispy fried veggie!
• 4. I hope you will enjoy this recipe and let me know if you think this country girl has some bonified country food!! LMAO!!! Hahaha!

FRIED YELLOW SQUASH

Steps:

• Slice squash into 1/4 inch slices.
• Heat oil in large skillet over medium heat.
• Beat egg in a bowl.
• Place flour in a shallow dish.
• Dip squash pieces in the egg then in the flour to coat.
• Place in the oil. Cook turning occasionally until golden brown on both sides.
• Drain on paper towel lined plate.
• If you run out of egg or flour just add more.

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS

Steps:

• Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.