Fried Yellow Squash

Fried Yellow Squash

10
maddiematters 1

"Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!"

Ingredients

25 m {{adjustedServings}} servings 130 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. 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.
  2. 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.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. Amount of the breading mix consumed will vary.
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Reviews

10
  1. 13 Ratings

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I thought these tasted fine, but I had a couple of problems. I couldn't understand why the squash is not dipped in any liquid first? I wanted to follow the exact directions though. I ended up wi...

Amazing. i never thought of doing this. I had some corn muffin mix left, cut up some squash and put in olive oil with cajun and garlic seasonings. WOW this is really GREAT. thanks for sharing.

This is a great quick squash recipe. The only change I suggest is add seasonings to fit your taste. I followed the recipe as listed and then added dried rosemary, parsley, basil, garlic powder, ...