Deep Fried Yellow Squash Recipes

Steps:

• Halve the squash and scrape out as many seeds as you can. Shred in a food processor, or on a box grater. Transfer to a mixing bowl and add cornstarch, onion, parsley, garlic powder, paprika, and pepper. Let rest for 15 minutes.
• Fold in bread crumbs and Parmesan cheese. Let rest for 15 minutes more.
• Lay out a 2- to 3-foot long sheet of waxed paper on a counter; dust with some of the sifted flour.
• Heat about 1/4 inch oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
• Form patties out of the mixture, making them a bit smaller than tennis ball, about 1/2 cup each. Squeeze excess liquid out of each patty, then firm up outer edges with your thumbs before placing on the flour-dusted waxed paper; this helps to keep them from falling apart in the pan. Sift more flour over tops of the cakes.
• Drop patties into the hot oil using 2 spatulas; one to hold them in place, one to scrape and drop into the oil, working in batches. Cook until golden brown and tender, about 5 minutes per batch. Transfer to a paper towel-lined plate. Repeat to cook remaining patties.

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.

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.

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.