Best Freezing Summer Squash Recipes

How to Freeze Fried Squash image

Provided by Linda Griffith @sothernladee

Number Of Ingredients 8

6 or 8 medium tender, yellow squash or butternut squash
1 large egg
1/2 cup(s) milk
1/2 cup(s) all purpose flour
1/2 cup(s) white corn meal
1 pinch(es) salt and pepper
1/4 teaspoon(s) garlic powder
1 cup(s) oil for frying

Steps:

To Cook: wash and slice squash into 1/4 inch slices. salt and pepper. Stir egg and milk together in a small bowl...Add Flour in another dish and corn meal in another. Heat oil until hot in skillet. Dip each slice into the egg and milk mixture, then dredge in the flour, dip again into the egg mixture and then into the corn meal. Put into the oil and fry on both sides until golden brown. Drain on paper towels.
To Freeze: Bring water and salt to a boil in a large pan. Add squash slices to the water and blanch for 3 minutes. To prevent overcooking, Remove squash from pan and immediately drench into a pot of water and ice. Drain several times. Salt and pepper and add garlic powder. When cooled, dip into egg mixture and then dredge into the flour, dip again in the egg mixture and then the corn meal. Place on a cookie sheet as close as you can get without touching. When frozen, remove from freezer and place desired amount into zip lock freezer bags. Return to freezer. When you wont to use them, take them out of the bag and immerse into deep fryer or a cup of oil in a large skillet. Fry until golden brown. No need to thaw.

Frozen Summer Squash image

Provided by Alton Brown

Time 2h3m

Yield 3 pounds squash

Number Of Ingredients 4

1 1/2 gallons water, divided
1 teaspoon kosher salt
1 1/2 pounds ice
3 pounds summer squash, trimmed and cut into 1/2-inch slices

Steps:

Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container. Set aside. Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and then transfer to the ice bath. Shock for 3 minutes, replenishing the ice if necessary. Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.
Once frozen, transfer the squash to a 1 gallon resealable plastic bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return the bag to the freezer. Serve the squash frozen.