Sweet Fried Summer Squash

Rating: 4.23 stars
52 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2

Sliced yellow squash is dredged in flour and sugar, then fried until golden brown.

By AspenGlade

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
5 mins
total:
20 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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; protein 1.7g; carbohydrates 27.3g; fat 68.6g; sodium 1.5mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

NUCLEARCHIAPET
Rating: 4 stars
07/06/2009
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 recipe blankets that natural sweetness in the squash with an overwhelming sweetness that makes this dish almost a dessert as is. If you half or quarter the amount of sugar and maybe replace it with a little cornmeal, this fried squash is simple and amazing. This way the sugar carmelizes and accentuates the squash rather than candy coating it. Read More
Helpful
(147)

Most helpful critical review

Jaxmom35
Rating: 3 stars
06/19/2009
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 still prefer my traditional version I wouldn't hesitate to make this again for a change of pace. Read More
Helpful
(23)
52 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
NUCLEARCHIAPET
Rating: 4 stars
07/06/2009
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 recipe blankets that natural sweetness in the squash with an overwhelming sweetness that makes this dish almost a dessert as is. If you half or quarter the amount of sugar and maybe replace it with a little cornmeal, this fried squash is simple and amazing. This way the sugar carmelizes and accentuates the squash rather than candy coating it. Read More
Helpful
(147)
Shellie Joy
Rating: 5 stars
07/25/2008
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 this for next time!!! Read More
Helpful
(54)
Jeanine
Rating: 4 stars
08/09/2007
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 make. Read More
Helpful
(36)
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Brandi
Rating: 5 stars
08/04/2009
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. Read More
Helpful
(34)
Jaxmom35
Rating: 3 stars
06/19/2009
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 still prefer my traditional version I wouldn't hesitate to make this again for a change of pace. Read More
Helpful
(23)
GodivaGirl
Rating: 5 stars
06/16/2008
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 butter and 2 tablespoons of EVOO. Read More
Helpful
(20)
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recipeDawg
Rating: 4 stars
07/10/2009
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 oil in a deep fryer. The olive oil came out the best. Lastly I topped my with some churizo. The sweet and spicy play was amazing. Good job on this one! Read More
Helpful
(15)
N3WMAMA
Rating: 5 stars
08/12/2007
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. Read More
Helpful
(13)
Chocolate Moose
Rating: 5 stars
08/28/2008
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 and added cooking time to make it more crispy. My husband loved this and so did I. He preferred them dark brown they were like potato chips! I will say when they sit they get soggy so make them and eat them. They really are great. I will make again! Thanks for the recipe! Read More
Helpful
(12)
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