Fried Yellow Squash

6 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

“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!” - by maddiematters

Ingredients

3/4 cup self-rising cornbread mix (such as Martha White®)
salt and ground black pepper to taste
2 yellow squash, cut into 1/8-inch slices
1/4 cup olive oil, or more as needed

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
130 cal
6%

Carbs
21.2 g
7%

Based on a 2,000 calorie diet

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Reviews (6)

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Chicago Cook Gurl

Jun. 6, 2012

"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...." See more"

MommySmith

Jun. 29, 2012

"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, and se..." See morea salt. Imagine fried okra but with the flavor of squash."

Blender Woman

Aug. 14, 2012

"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 with abo..." See moreut 1/2 of the cormeal leftover. Also, on some of them the skin stayed tough. Make sure to cut them the 1/8". The thinner ones were the best. In addition, make sure to use a smaller yellow squash. On the larger, or over grown ones, the skin is naturally tougher and with larger seeds. The ones I made with the overall smaller yellow squash were the ones that turned out well."

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