Crispy Fried Summer Squash (Print Version)
Golden squash slices in crisp, savory cornmeal batter—simple, quick, and packed with flavor for any meal.
# Ingredients:
01 -
1 cup whole milk
02 -
2 large eggs, slightly beaten
03 -
4 dashes hot sauce
04 -
4 yellow squash or zucchini, sliced just over a ¼ inch thick
05 -
1 ½ cups canola oil
06 -
2 cups all-purpose flour
07 -
1 cup fine cornmeal
08 -
2 ½ teaspoons Kosher salt
09 -
1 teaspoon black pepper
# Steps:
01 -
Add the milk, eggs, and hot sauce to a medium-sized mixing bowl. Stir to combine. Add the squash slices, and set aside until ready to use.
02 -
In a breading tray or shallow container, whisk together the flour, cornmeal, salt, and pepper. Set aside until ready to use.
03 -
Add the oil to a skillet over medium-high heat and allow to come to temperature, between 350°-375°.
04 -
Shake off any dripping milk from the squash, and dredge completely in the dry batter.
05 -
Carefully add squash to the oil, taking care not to overcrowd the pan and frying in batches as needed.
06 -
Have ready a plate lined with paper towels or a cooling rack atop a rimmed baking sheet lined with paper towels. Cook the squash for 2 ½ - 3 minutes each, or just until the crust is perfectly golden brown. Remove from the oil and allow to cool slightly.
07 -
For best results, serve right away.