PAN-FRIED CROOKNECK SQUASH
Good ole Southern fried food! The cornmeal really brings out the flavor of the crookneck squash. I serve this as a side dish with just about any meal during the season.
Provided by Teresa Clements
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.
- Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.
- Add all squash slices to the hot oil and allow to fry for 5 minutes without turning. Turn and continue to fry, flipping every so often, until crispy and golden brown on both sides, 10 to 15 more minutes. Serve immediately.
Nutrition Facts : Calories 129 calories, Carbohydrate 14.5 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 4 mg, Sugar 3.7 g
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