My parents had a garden for as long as I could remember. And even when I can’t remember, like toddler age, there are pictures of me with a garden in the back ground. I remember my mother frying all sorts of goodies from the garden. I was told I used to eat fried okra, squash, and the likes. I find that hard to believe because by the time I knew what I was eating, I would no longer eat those things. I was a very picky eater growing up, living on a handful of things, and nothing was grown in the garden, except the tomatoes. I was that picky.
I was still picky throughout my teenage years and much of my younger adult life. A few years ago my taste buds changed and I’ve been eating these kinds of goodies since.
Fried squash is delicious. Yes, fried anything is not good for you, but come on, live a little and have some fried squash! You’ll be fine when eaten in moderation.
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What do you need?
4 yellow squash, sliced 1/4 to 1/2 inch thick
1 cup of buttermilk or sub 1 cup milk and 1 tablespoon lemon juice
oil for frying
1 cup to 1 1/2 cups flour for dredging
What do you do?
Place your buttermilk in a large bowl.
Put your sliced squash in the buttermilk, using your hands toss to coat.
In a shallow dish, or pie pan (it’s what I use), place your flour, starting with 1 cup, you can add additional if needed.
In a large skillet, I use my cast iron for this pour enough oil to coat the bottom.
Heat the oil over medium high heat until it’s hot and ready.
Remove a few pieces of squash from the buttermilk and place in your flour, coating both sides, and shaking off the excess.
Place in the skillet and fry on each side until golden brown.
Remove from oil, place on paper towels to drain.
Season with salt and pepper while the squash is still hot.