Flour-Fried Yellow Summer Squash à la Nancy
This “recipe” for frying yellow summer squash is more a “mode” or set of instructions, but will result in golden, buttery, crisp slices of delight that will leave you wanting more. If you’re going to fire up the skillet, be sure and make plenty!
- Light cooking oil canola recommended
- 3 to 4 small to medium yellow summer squash cut into 1/8-inch slices, horizontally
- Seasoning salt
- 1-1/2 cup all-purpose flour
- 1-1/2 tsp. salt
- 1 tsp. black pepper
- In a large skillet (non-stick or cast iron) heat about 1-inch depth of cooking oil over medium-high heat.
- In a large bowl or pan, sprinkle both sides of the squash with seasoning salt (you can season each batch as you go…if you salt them too far in advance, they will become watery), and dredge the seasoned slices (about 8 to 10 slices, depending on the size of your skillet) in the flour mixture, making sure they are completely coated.
- Test the oil by sprinkling a little flour in the pan (if it bubbles, the oil is hot enough). Carefully place flour-coated slices of squash in the oil (do not overcrowd the pan), and cook 3 to 4 minutes per side, until golden brown. Remove cooked squash to a heat-resistant platter lined with paper towels. You can keep the squash warm in the oven at low temperature while you fry the rest.
- Serve the squash warm, seasoning with additional salt and pepper, if desired.
Tried this recipe?Let us know how it was!