Crispy Fried Squash

$- 2 medium yellow squash, sliced into thin rounds (approximately 1/4 inch thick) - 1 medium zucchini, sliced into thin rounds (approximately 1/4 inch thick) - 1 cup all-purpose flour - 1 cup cornmeal - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (optional for those who enjoy a kick) - Salt and black pepper to taste - 2 large eggs, beaten until well combined - Vegetable oil for frying (about 1 inch deep) - Fresh parsley, finely chopped (for garnish) Gathering the right ingredients is key to making crispy fried squash. The yellow squash and zucchini bring a mild taste and a nice crunch. The dry ingredients, like flour and cornmeal, create a crispy coating. Adding spices like garlic powder and paprika gives flavor. The eggs help the coating stick, while the oil is crucial for frying. Don't forget the fresh parsley for a pop of color! For the full recipe, check out the details above. Start by washing the yellow squash and zucchini under cool water. Use a clean cutting board and knife to slice both vegetables into thin rounds. Aim for about 1/4 inch thick slices. This thickness helps them cook evenly and become crispy. In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Make sure to whisk it well. In another bowl, beat the eggs until smooth. This will be your egg wash. For the last step, place cornmeal in a separate bowl. Now, it’s time to coat the slices. Dip each squash and zucchini slice in the flour mixture first. Make sure to cover both sides. Then, dip it into the egg wash, letting the extra drip off. Finally, press the slice into the cornmeal to coat it well. This three-step coating gives you that crispy texture. Now, let’s heat the oil. In a large skillet, pour in enough vegetable oil to reach about 1 inch deep. Heat the oil over medium-high heat. You know it’s ready when it shimmers but doesn’t smoke. Carefully place the coated slices into the hot oil, but don’t overcrowd the pan. Fry each side for about 3-4 minutes until they turn golden brown. Once done, use a slotted spoon to move the fried slices onto a plate lined with paper towels. This will help drain any extra oil. Keep frying the remaining slices in batches, ensuring the oil stays hot for that perfect crispiness. To get the best crispiness, oil temperature is key. Heat the oil until it shimmers but does not smoke. Ideal frying temperature is about 350°F (175°C). Use a thermometer for accuracy if needed. Avoid overcrowding in the pan. Fry only a few slices at a time. This helps maintain the oil temperature. If you add too many slices, the oil cools down. This results in soggy squash instead of crispy bites. You can elevate the flavor with extra seasonings. Try adding Italian herbs or a sprinkle of cheese to the flour mix. A touch of lemon zest can add brightness. Pair your crispy squash with tasty dipping sauces. Ranch dressing works well. You might also enjoy a spicy mayo or tangy yogurt sauce. These options add another layer of flavor. For serving, arrange the crispy fried squash on a large platter. A simple parchment paper lining gives a rustic touch. Stack the squash high for a fun visual. Garnish with finely chopped fresh parsley. This adds a pop of color and freshness. For more flair, consider a drizzle of balsamic glaze. It looks beautiful and tastes great too. {{image_4}} You can switch up the texture of your crispy fried squash by using different coatings. - Panko breadcrumbs: This option adds an extra crunch. Just replace the cornmeal with panko. It gives a light and airy crisp that many love. - Gluten-free options: For those who need gluten-free dishes, use almond flour or chickpea flour. Both create a tasty and crispy coating for your fried squash. Adding more flavors to your fried squash can make it even better. Here are two ideas to consider: - Incorporating other vegetables: Try mixing in sliced carrots or bell peppers. They fry well and add color and taste. You can create a vibrant vegetable medley. - Adding cheese or herbs: Grated Parmesan or cheddar cheese adds a savory touch. Fresh herbs like basil or thyme can boost the flavor too. Mix them into your flour or cornmeal for a unique twist. Serving crispy fried squash is fun and varied. Here are some ideas to enhance your meal: - Accompanying side dishes: Pair it with a fresh salad or coleslaw. These sides add crunch and balance the meal nicely. You can also serve with roasted potatoes for a heartier option. - Serving with protein options: Crispy fried squash goes great with grilled chicken or fish. The crispy texture complements the proteins well. You can also serve it with a veggie burger for a tasty vegetarian meal. For the full recipe and more detailed cooking steps, check the Full Recipe. To store crispy fried squash, place it in an airtight container. This helps keep it fresh. The best temperature for refrigeration is below 40°F (4°C). If stored properly, it will last for about 2-3 days in the fridge. Use a container that is not too large. This way, the squash does not get squished or lose its crunch. You can reheat crispy fried squash in two ways: the oven or the microwave. I recommend using the oven for the best results. Preheat your oven to 400°F (200°C). Spread the squash on a baking sheet and heat for about 10 minutes. This method keeps it crispy. The microwave is quicker but makes the squash soft. If you use the microwave, heat it for 30 seconds. Check and heat more if needed. Can you freeze crispy fried squash? Yes, but it may lose some crispiness. To prepare for freezing, let the squash cool completely. Then, arrange the pieces in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer-safe bag. Remove as much air as possible. This way, you can enjoy them later, but they will not be as crispy as fresh. For the best taste, use them within 2-3 months. For more details, check the Full Recipe. To make crispy fried squash, start with fresh yellow squash and zucchini. Slice them into thin rounds, about 1/4 inch thick. In one bowl, mix all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. In a second bowl, beat two eggs until well combined. Finally, place cornmeal in a third bowl for the last coating. Dip each slice first in the flour mix, then in the eggs, and lastly in the cornmeal. Heat vegetable oil in a pan until it shimmers. Fry the slices in small batches until golden brown and crispy, about 3-4 minutes each side. For the detailed steps, refer to the Full Recipe. Yes, you can fry many different vegetables. Try using eggplant, green beans, or mushrooms. Each vegetable adds unique flavor and texture to your dish. Just remember to slice them into uniform pieces for even cooking. You can also mix different vegetables for a colorful platter. The best oils for frying are those with high smoke points. Vegetable oil, canola oil, and peanut oil work great. These oils heat up well and help achieve that crispy texture without burning. Avoid oils like olive oil, as they can smoke at lower temperatures. To make crispy fried squash healthier, consider baking instead of frying. Coat the squash in the same flour and cornmeal mix, then spray lightly with oil. Place them on a baking sheet and bake at 425°F until crispy, about 20-25 minutes. You can also use whole wheat flour for added fiber, or try air frying for a healthier option. Frying squash and zucchini gives a tasty twist to these fresh veggies. You learned about the key ingredients and step-by-step instructions for making crispy fried squash. We discussed tips for perfecting texture and flavor, plus storage methods for leftovers. You can even try variations with different coatings and vegetables. Remember, cooking should be fun and allow for creativity. Enjoy your crispy fried dish, and don’t hesitate to experiment!$

Savor the crunch with this Crispy Fried Squash Delight recipe! Made with fresh yellow squash and zucchini, this dish is perfectly seasoned and fried to golden perfection. In just 30 minutes, you can create a delicious appetizer or side that everyone will love. Dive into the crispy goodness and explore the recipe now to impress your friends and family at your next gathering! Your taste buds will thank you!

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Ingredients

2 medium yellow squash, sliced into thin rounds (approximately 1/4 inch thick)

1 medium zucchini, sliced into thin rounds (approximately 1/4 inch thick)

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional for those who enjoy a kick)

Salt and black pepper to taste

2 large eggs, beaten until well combined

Vegetable oil for frying (about 1 inch deep)

Fresh parsley, finely chopped (for garnish)

Instructions

Begin by washing and preparing the squash and zucchini. Slice both vegetables into thin, uniform rounds (around 1/4 inch thick) and set them aside on a clean cutting board.

In a shallow dish or bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Whisk together until the dry mix is well blended.

In a separate bowl, pour in the beaten eggs. Ensure they are mixed well to create a uniform coating.

In another bowl, place the cornmeal, ready for the final coating step.

Take each slice of yellow squash and zucchini, and dip it first into the flour mixture, rolling it to ensure an even coat. Next, immerse it in the beaten eggs, allowing excess to drip off, and finally coat with the cornmeal, pressing gently to ensure adherence.

In a large skillet or deep frying pan, pour in enough vegetable oil to be about 1 inch deep, and heat over medium-high heat until the oil shimmers but does not smoke.

Carefully introduce the coated vegetable slices into the hot oil in small batches to prevent overcrowding. Fry each side until they are golden brown and crispy, which should take about 3-4 minutes.

Use a slotted spoon to remove the fried slices from the oil and place them onto a plate lined with paper towels to drain any excess oil.

Continue frying the remaining slices, ensuring the oil temperature remains consistent for optimal crispiness.

Once all the slices are fried to perfection, sprinkle generously with finely chopped fresh parsley for a pop of color and freshness before serving.

Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4

- Presentation Tips: Arrange the crispy fried squash and zucchini on a large serving platter lined with parchment paper for a rustic touch. To elevate the dining experience, serve with a side of zesty ranch or creamy garlic sauce for dipping, making every bite a flavorful delight!