Favorite Appalachian Recipes- Fried Yellow Squash

Okay, I know. I’m putting a lot of fried foods on the blog, but I love these recipes and even now, use them but with less oil. I use oil spray rather than the amount of oil in the recipe, but it’s not as good as the old fashioned one is.  Don’t let the idea of eating squash prevent you from trying this recipe. The end result is slightly sweet, with a mild taste that is summer itself.

My parents always planted straight or crooked neck yellow squash in our garden so this dish was common during the summer.

Fried Yellow Squash

2-3 straight or yellow crooked neck squash, washed and sliced in medium thickness slices ( I love using the young squash but you can use more mature squashes if you want, just check and make sure the seeds are not too big)

1 cup corn meal mix (or 1/4 cup flour and 3/4 cup corn meal)

salt and pepper to taste

1/4 cup vegetable oil (my mother used shortening, but we switched to oil years before I left home)

In an iron skillet, heat oil over medium high heat. Meanwhile, place slices of squash in a bowl with cornmeal mix and toss to cover. If the squash is dry, you can dip it in milk first before putting it in the mix. Put in hot oil, Fry, turning the slices as they brown. Watch the heat of the skiller, as it may get too hot, turn down heat as needed. If needed, add more oil.

Serves 4 (or 2 when I’m eating).

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