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My review
Sweet Fried Summer Squash
AspenGlade
"Sliced yellow squash is dredged in flour and sugar, then fried until golden brown."
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Ingredients
20 m servings 719 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
- Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.
Footnotes
- Editor's Note
- The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore, the values represented may not be accurate.
Nutrition Facts
Per Serving: 719 calories; 68.6 g fat; 27.3 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 66 mg sodium. Full nutrition
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Reviews
Read all reviews 4652 Ratings
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Most helpful positive review
7/5/2009
I am not going to badmouth this recipe too badly. The idea behind it is fantastic, but the subtle sweetness of squash is what makes it a summertime favorite and the amount of sugar in this reci...
Most helpful critical review
6/18/2009
I usually make fried squash the traditional southern way, dredging first in milk/egg mixture, then in corn meal. Tonight I was out of eggs, so found this recipe and it turned out nicely. While I...
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7/5/2009
I am not going to badmouth this recipe too badly. The idea behind it is fantastic, but the subtle sweetness of squash is what makes it a summertime favorite and the amount of sugar in this reci...
7/25/2008
Oh, my gosh! YUMMY! I did like someone suggested and battered it in cornmeal, salt and pepper instead! WOW! I didn't make near enough!! All my guys - husband too - wanted me to double, no triple...
8/9/2007
Sounds good! I make something similar, except I dice the squash, dredge in cornmeal, salt, and pepper. Then I fry in olive oil. Delicious! There are never any leftovers no matter how much I m...
8/4/2009
I grew up in the south and this was a summer staple for us. My favorite way to do it is to use dry pancake mix instead of the flour. It adds a little extra sweetness without being overpowering.
6/18/2009
I usually make fried squash the traditional southern way, dredging first in milk/egg mixture, then in corn meal. Tonight I was out of eggs, so found this recipe and it turned out nicely. While I...
6/16/2008
Simple and tasty. My garden squash are coming in quickly and needed a recipe that was quick to prepare. Added a dash of onion and garlic powder to the flour. However, sauteed in 1 tablespoon...
7/9/2009
Very nice recipe. I changed things a little by adding a little more salt and some pepper to the flour mix. I also added a little paprika. I used olive oil in a skillet and also used canola oi...
8/12/2007
Excellent recipe, I just added salt and pepper to the squash before I dredged in the flour. This is the way my mother made squash when I was a child. Thanks for sharing your recipe.
8/28/2008
At first I didn't like this, but as the first batch turned to the third, then fifth, then eigth...We liked it. I found that I needed to keep adding shortening. I also cut the slices thinner an...