Moms Fried Squash
Crispy fried squash coated in seasoned cornmeal, perfect as a savory side dish or snack. Features tender squash with a crunchy exterior, appealing to all ages.
Ingredients
Instructions
- Peel the squash and cut into 1/4 inch slices.
- In a bowl, beat the eggs and add the milk, salt, and pepper.
- Dip the squash slices into the egg mixture, then coat with cornmeal.
- Fry the coated squash at 350°F (175°C) for about 6 minutes until golden brown.
Tips & Substitutions
For extra flavor, consider adding a pinch of cayenne pepper or garlic powder to the cornmeal for a kick. If you're out of cornmeal, crushed crackers or breadcrumbs can work as a substitute. Ensure the oil is hot enough before frying to prevent the squash from becoming greasy. You can also try this method with zucchini for a delightful twist.
Serving Suggestions
Serve these delicious fried squash slices alongside a refreshing salad or as a side to your favorite grilled meats. They pair beautifully with 'Dirty' Taters for a hearty meal. For a dipping sauce, consider ranch or a spicy aioli to complement the flavor. Enjoy them hot for the best texture.
Storage & Reheating
Leftover fried squash should be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Moms Fried Squash contains roughly 1385 calories, with 19g protein, 292g carbohydrates, and 16g fat. It is an excellent source of vitamin A (113% of the Daily Value), vitamin C (70% of the Daily Value), and iron (69% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables instead of squash?
Absolutely! This recipe works well with zucchini, eggplant, or even thinly sliced potatoes. Just adjust the cooking time as needed, especially for potatoes, which may require a bit longer to cook through.
What can I do if the coating doesn't stick to the squash?
If you find the coating slipping off, try patting the squash slices dry with a paper towel before dipping them in the egg mixture. Additionally, letting the coated squash rest for a few minutes before frying can help the coating adhere better.
How do I know when the oil is hot enough for frying?
You can test the oil by dropping a small piece of bread into it; if it sizzles and turns golden brown in about 60 seconds, the oil is ready. Alternatively, use a thermometer to check if it reaches 350°F (175°C) for optimal frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).