Fried Squash (green tomatoes also) Recipe
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Category: |
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Ingredients: |
Ingredients: Canola or vegetable oil This varies with pan size
6 small yellow squash straight or crookneck
⅓ cup cornmeal I prefer white stone ground
1 egg
¼ cup buttermilk
¾ tsp salt
2 TBS all-purpose flour (optional) Optional: Many people like to add flour
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Directions: |
Directions:Pour enough oil in a high-side skillet (I prefer Cast Iron but definitely not nonstick) or large saucepan to reach a depth of about 1/4 to 1/2 inch. Bring temperature up to 375 degrees over medium high heat. I use a digital thermal thermometer you can buy online and at hardware stores for a quick and easy way to measure the heat.
Mix egg and buttermilk and blend until smooth set aside. Meanwhile, combine the cornmeal and salt on a paper plate. Cut the squash(green tomatoes) into 1/4-inch-thick slices dip into the buttermilk mixture and let drain. Press the cut sides into the cornmeal. If you choose to add the flour, simply stir the two together on a paper plate for easy clean up. I find that the flour prevents some of the cornmeal from sticking to the squash.
When the oil is at 375 degrees and all the squash is coated, gently drop them into the oil one by one. Be sure they are not touching each other. If there are too many slices in the pan, the temperature may drop too quickly and take too long to come back up to 375 degrees.
Cook the squash about 1 minute on each side or until lightly browned. Turn the slices over with tongs and cook a little less than 1 minute on the second side. Drain on paper towels. |
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