Bottle squash is also known as calabash, oso squash, Asian squash, or by other names. Bottle squash is long, with a smooth, light green skin. This recipe can be used with green tomatoes, eggplant, summer squash, or zucchini. Just don't use frozen vegetables.


Recipe Summary

15 mins
25 mins
10 mins
6 servings


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


Instructions Checklist
  • Heat 2 inches of oil in a frying pan over medium-high heat.

  • Mix flour, salt, and pepper in a shallow bowl. Dip squash slices into a bowl of water; coat with the flour mixture.

  • Drop a small amount of flour into the oil; if it sizzles, it is ready. Carefully lower some squash slices into the side of the pan furthest from you. Fry until light brown on both sides, flipping halfway, about 5 minutes. Drain on paper towels. Repeat with remaining slices.

Cook's Note:

Some of the flour will come off when you place the slices in the oil. For best results, carefully strain the oil through a wire mesh into a second frying pan to keep the oil clean.

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

392 calories; protein 9.6g; carbohydrates 69.3g; fat 8.2g; sodium 3493.5mg. Full Nutrition