Pan-Fried Crookneck Squash

5.0
(1)

Good ole Southern fried food! The cornmeal really brings out the flavor of the crookneck squash. I serve this as a side dish with just about any meal during the season.

Pan-Fried Crookneck Squash
1
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 3 tablespoons canola oil, or as needed

  • 3 large crookneck (yellow) squash

  • salt to taste

  • ½ cup cornmeal

Directions

  1. Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.

  2. Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.

  3. Add all squash slices to the hot oil and allow to fry for 5 minutes without turning. Turn and continue to fry, flipping every so often, until crispy and golden brown on both sides, 10 to 15 more minutes. Serve immediately.

Cook's Note:

You can use white or yellow cornmeal.

Nutrition Facts (per serving)

129 Calories
7g Fat
15g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 129
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 4mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 3g
Vitamin C 28mg 138%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 441mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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