Country Fried Squash Recipe

Yellow squash: A summer vegetable that is tender and slightly sweet, perfect for frying.

All-purpose flour: Used to create a light and crispy coating for the squash slices.

Salt: Enhances the flavor of the squash and the coating.

Black pepper: Adds a hint of spice to the coating.

Buttermilk: Helps to tenderize the squash and adds a tangy flavor.

Cornmeal: Provides a crunchy texture to the fried squash.

Vegetable oil: Used for frying the squash slices to a golden brown.

To achieve a perfectly crispy texture, ensure the yellow squash slices are uniformly cut to about ¼ inch thickness. This allows for even cooking and prevents some pieces from becoming overcooked while others remain underdone. Additionally, after dipping the squash in buttermilk, let any excess liquid drip off before dredging in the flour mixture. This helps the coating adhere better and results in a more consistent crust.

• yellow squash - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it an excellent substitute for yellow squash.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more nutrients, though it may make the coating a bit denser.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile and is often less processed than table salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can add a unique twist to the dish.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk, making it a good alternative.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunch and can be used as a coating for frying.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.

• Allow the country fried squash to cool completely before storing. This prevents condensation, which can make the squash soggy.

• Place the cooled squash slices in an airtight container. If stacking, separate layers with parchment paper to maintain their crispy texture.

• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for about 10 minutes to regain crispiness.

• For freezing, arrange the cooled squash slices on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.

• Transfer the frozen squash slices to a freezer-safe bag or container. Label with the date and use within 2 months for best quality.

• When ready to enjoy, reheat the frozen squash slices directly from the freezer. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.

• Avoid microwaving as it can make the country fried squash lose its delightful crunch.

• Preheat your oven to 350°F (175°C). Place the country fried squash on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and crispy.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 375°F (190°C) and reheat the squash slices for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the fried squash for 2-3 minutes on each side until they are warmed and crispy.

• If you’re in a hurry, the microwave can be used, though it may not retain the crispiness. Place the squash slices on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through.

• To maintain the best texture, avoid reheating in a covered container as it can make the fried squash soggy.

• Frying pan: A large, heavy-bottomed pan to evenly heat the oil and fry the squash slices.

• Mixing bowl: A bowl to combine the flour, salt, and pepper mixture.

• Mixing bowl: Another bowl to hold the buttermilk for dipping the squash slices.

• Tongs: To safely place the squash slices into the hot oil and remove them once fried.

• Paper towels: To drain the excess oil from the fried squash slices.

• Measuring cups: To measure out the ingredients like flour, buttermilk, and cornmeal.

• Knife: To slice the yellow squash into even pieces.

• Cutting board: A surface to safely slice the squash.

• Plate: To hold the dredged squash slices before frying.

• Slotted spoon: To remove the fried squash from the oil, allowing excess oil to drain back into the pan.

• Thermometer: To check the temperature of the oil to ensure it is at the right heat for frying.

Pre-slice the squash: Slice the yellow squash in advance and store in the fridge to save prep time.

Use a dredging station: Set up a dredging station with buttermilk, flour mixture, and cornmeal to streamline the coating process.

Heat oil properly: Ensure the vegetable oil is hot before frying to reduce cooking time and achieve a crispy texture faster.

Batch frying: Fry multiple squash slices at once without overcrowding the pan to speed up the process.