Well, today it’s Presbyterian Meatballs…
and corn right out of the field…
But YOU SAID we’d have Fried Squash today…oh yeah, I did. Ok, here ya go. (Thought I’d forget didn’t you?)
Pick 4-8 medium size squash from your garden. Don’t have a garden? Maybe the grocery store will have some? If they do, it’s your lucky day because they’re usually not expensive. But pick carefully. Summer squash has very tender skin. Skin that fingernails can go right through very easily. Fingernails with yucky germs. Leave those in the bin!
Wash under cold water with a veggie brush. Set aside. With a sharp knife cut off the ends. Slice the fat part of the squash off from the skinny neck to make slicing easier. Slice the fat part vertically in half. Then slice each half into 3 or 4 slice, depending on how thick you want them. I like them on the thin side.
Lay the slices on a cutting board and sprinkle with salt and pepper. The salt will bring the moisture of the squash to the surface and give something for the flour and cornmeal to stick to. Let set a few minutes.
In a cast iron skillet or Dutch oven, pour about 1/2 ” cooking oil. Heat on a med-high setting.
Meanwhile, stir together about 1/2 cup of flour and 3/4 cup cornmeal in a bowl. Take a slice of squash and coat it with that mixture. Shake off the excess flour thoroughly before you place it into the hot oil.
Carefully, place the squash into the skillet, making one layer of squash. Cook for about 3 mins, turn with tongs and cook another minute or two. You’ll decide on your own how you like your fried squash..I like mine sliced thin so it will cook up crispy and fast. That way I get to eat some quicker! Big Boss likes his thicker and not crispy so they take a bit longer to cook up.
When done to your specifications, remove from the skillet, let the oil drip off, then place on a layer of paper towels to drain. When your platter or whatever you use has a layer of cooked squash, place another layer of paper towels on top of them and place the next batch on top. Keep layering, always having one layer of squash on a layer of towels. That way they don’t get soggy.
Watch your oil carefully that it doesn’t get too hot! If the flour in the bottom of the skillet starts getting brown, turn the heat down on the skillet.
I always have too much flour and cornmeal so I put the leftover in a plastic sandwich bag and store it in the fridge for the next round of squash. Same with the leftover oil, but I strain it to get all of the squash bits and flour/cornmeal out.
And that’s it! Pretty easy but it takes you standing right there coating, frying, coating, frying. You can’t abandon the skillet to go check emails or fold clothes or watch the news! When I was a kid, it was my job during squash season to dip and fry, turn over, remove and start all over again.
I like to use my heavy Dutch oven as the flour doesn’t burn as easily and the cleanup is less…no grease popping out on the stove!
The biggest problem is having enough. It goes fast around here. Someone is always snitching out of the platter and then you wonder where it all went. Of course, since I planted the stuff…and watered it and babied it and weeded it and picked it…I get first dibs. It one of the perks of being the Chief Gardener and Cook. 😀