PAN-FRIED CROOKNECK SQUASH

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Pan-Fried Crookneck Squash image

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

3 tablespoons canola oil, or as needed
3 large crookneck (yellow) squash
salt to taste
½ cup cornmeal

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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