Daddy’s Fried Summer Squash…my way

Okay…so you’ve read that I’m southern and all about the fried foods that I grew up with.  Well, no exaggeration, my Daddy would only eat summer squash if it was fried…and fried really crispy.  And bless Mamma, she would cut them up real thin so they would be extra crispy, coat each thin round in cornmeal and flour and salt and fry each single slice, turning  each one at just the right time until they were perfect for Daddy.  When the “Fry Baby” came out she got one of those and it was a little easier.   And, wowzy, wowzy, was it good that way…..but just not so good for you.  So imagine my delight when Eating Well printed their Oven-Fried Zucchini Sticks recipe.  I’ve adapted it to rounds because….well, because of Daddy.  But you can cut your summer squash (zucchini or yellow) into 12” sticks if you prefer.  I especially like this recipe with the eightball and golden egg squashes.  The rounds are a little bigger (sorry Daddy) and not as time consuming.  Feel decadent, fly high, fried squash for all!

Oven-Fried Summer Squash

Olive Oil cooking spray

½ c whole wheat flour

½ c all-purpose flour

2 T yellow cornmeal

1 t salt

½ t ground black pepper

3-4 medium summer squashes, cut into ½” sticks or ¼” rounds

2 egg whites, lightly beaten

Preheat your oven to 475 degrees.  Coast a large baking sheet with cooking spray.  You may need more than one.  Combine flours, cornmeal, salt and pepper in a large Ziploc-type bag.  Dip the squash sticks or slices in egg white, put in the bag with the flour mix, shake to coat and arrange, not touching, on the baking sheet.  Spray with cooking oil spray.  Bake for 10 minutes.  Turn over the squash and coast any floury spots with more cooking spray and continue to bake until golden, about 10 minutes more.  This is supposed to serve 4, but I make it for two and there’s not much left.


2 responses to Daddy’s Fried Summer Squash…my way

  1. Stephanie

    We’re growing golden egg squash for the first time. My husband loves this recipe. It’s baking right now. But, I need more recipes for this pretty squash!

    • Deborah

      I love the Golden egg squash. It’s so flavorful and especially nice for the over fried squash. I’ll hunt for more ways to use this great squash. Please share if you find some also. Deb

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