Country Fried Squash Recipe

Yellow squash: Fresh and firm, this is the star of the dish, providing a tender and slightly sweet flavor.

All-purpose flour: Used to create the initial coating, giving the squash a light and crispy texture.

Salt: Enhances the overall flavor of the dish.

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

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

Cornmeal: Provides a crunchy, golden-brown exterior.

Vegetable oil: Used for frying, ensuring the squash slices cook evenly and become crispy.

To achieve a perfectly crispy texture, make sure the squash slices are evenly coated in the cornmeal. After dredging them in the flour mixture, gently shake off any excess before coating them in the cornmeal. This ensures that the breading adheres well and doesn't fall off during frying. Additionally, maintain the oil temperature at a consistent medium heat to avoid burning the squash while ensuring it cooks through evenly.

• 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 provides a slightly nuttier flavor and can be used in the same quantity.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and offers a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a unique twist.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk when thinned with a little water.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture when fried.

• 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. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator. The fried squash will stay fresh for up to 3 days.
• For longer storage, consider freezing. Lay the squash slices in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the squash slices to a freezer-safe bag or container. Label with the date for reference.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen squash on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, reheat in an air fryer at 350°F (175°C) for 5-7 minutes for a quicker option.
• Avoid microwaving, as it can make the country fried squash lose its crispiness.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover country fried squash on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the squash with a bit of vegetable oil to help retain crispiness.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the country fried squash in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the country fried squash in the skillet in a single layer.
  4. Cook for 2-3 minutes on each side until they are heated through and crispy.

• Microwave Method (least recommended for crispiness):

  1. Place the country fried squash on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent splattering.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• Frying pan: A large, heavy-bottomed pan to ensure even heating and enough space for frying the squash slices.

• Mixing bowl: Used to combine the flour, salt, and black pepper for dredging the squash slices.

• Mixing bowl: Another bowl to hold the buttermilk for dipping the squash slices.

• Tongs: Handy for turning the squash slices in the hot oil and removing them once they are golden brown.

• Paper towels: Essential for draining the excess oil from the fried squash slices.

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

• Knife: For slicing the yellow squash into even pieces.

• Cutting board: A safe surface to slice the squash on.

• Plate: To hold the dredged and coated squash slices before frying.

• Slotted spoon: Useful for removing the fried squash from the oil while leaving excess oil behind.

Prepare ingredients ahead: Slice the yellow squash and measure out the flour, cornmeal, and buttermilk in advance to streamline the cooking process.

Use a deep fryer: If you have a deep fryer, it can cook the squash slices more evenly and quickly than a frying pan.

Batch frying: Fry multiple squash slices at once to save time, ensuring they don't overlap in the oil.

Preheat oil: Make sure the vegetable oil is hot before you start frying to reduce cooking time and achieve a crispy texture faster.