Deep-Fried Squash

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Recipe Courtesy of


Servings: 6 to 8 servings
Prep Time: 45 min
Cook Time: 12 min
Difficulty: Easy

Ingredients Add to grocery list

Vegetable oil, for frying
1/2 cup whole buttermilk
3 large eggs
4 medium yellow squash, cut into 1/4-inch thick slices
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons Cajun or Creole seasoning
1/2 teaspoon baking powder
1/4 teaspoon salt
Freshly ground black pepper
Chopped fresh parsley, for garnish


 

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Directions

In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.

In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.

In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.

Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.

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Reader Comments:

54321

I am looking for a squash recipe that my Aunt in Alabama used to make. She sliced up the squash and then either coated the squash with flour or cornmeal or both, put it in a cast iron skillet sliced up a generous portion of butter and put on it and then baked it in the oven. Or something like that and it was delicious. Can't find the recipe or anyone that has it. Can anyone help me. Thanks

By John on March 05, 2013

54321

I didn't have Cajun or creole seasoning and it was cornmeal tasting nleh.

By Anonymous on July 15, 2012

54321

I altered this slightly and it turned out really well. Thought you might like to know as you seem open to changing your recipes with your son. Here goes & please let me know what you think ! Fried Summer Squash (I also did some cabbage leaves) Servings: 6 to 8 servings Prep Time: 45 min Cook Time: 12 min Difficulty: Easy Ingredients Add to grocery list Vegetable oil, for frying (I used extra virgin olive oil) 1/2 cup whole buttermilk 3 large eggs 4 medium yellow squash, cut into 1/4-inch thick slices ( I split yellow squash & zucchini & added cabbage slices) 1 cup yellow cornmeal 1 cup all-purpose flour 3 tablespoons Cajun or Creole seasoning (I omitted and put in garlic) 1/2 teaspoon baking powder 1/4 teaspoon salt Freshly ground black pepper (I omitted) Chopped fresh parsley, for garnish Directions In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F. (I panfried about 2-3 mins on each side) In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture. In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat. ( I put the dry mix in a plastic bag and shook to cover) Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately. PS. The Cabbage had the best flavor of all !!!

By Janice M Lutz on March 31, 2012

54321

love your show, i grew up country cooking, i am one of 10 girls and mamma had us cooking as soon as we were taller then the stove, tonight i am going to deep fry some brocili in a cornmeal batter and see how it goes over with the grandbabies

By penny cavanaugh on November 28, 2011

54321

Dear Paula I love your show,and your family.I enjoy seeing you cook, i love to make some of your food, and my family loves it too. Thank you for everything you do. Good bless

By Otila Gutierrez on August 03, 2011

54321

Paula Dean has the best recipes ever. Paula's recipes are easy to follow, cost saving and taste great. Thank you very much Paula.

By Annette Garrett on July 18, 2011

54321

I was woundering if you can use white squash instead of yellow ?

By Alicia Stewart on June 21, 2011

54321

This is the absolute best squash i have ever fried....i did omit the salt the 2nd time i made it just because i think the creole adds enough saltiness, but other than that, this is GREAT! i fry them this way everytime!

By Mindy Short on March 17, 2011

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