Country Fried Squash Recipe

Squash: Fresh and sliced, this is the star of the dish, providing a tender and slightly sweet base.

All-purpose flour: Used to create the initial coating for the squash, giving it a light and crispy texture.

Cornmeal: Adds a crunchy texture to the coating, making the fried squash extra crispy.

Salt: Enhances the flavors of the squash and the coating.

Black pepper: Adds a hint of spice and depth to the flavor profile.

Buttermilk: Helps the coating stick to the squash and adds a tangy flavor.

Egg: Acts as a binding agent in the buttermilk mixture, ensuring the coating adheres well.

Vegetable oil: Used for frying, it ensures the squash slices become golden brown and crispy.

When preparing the squash slices, make sure they are uniformly cut to ensure even cooking. A mandoline slicer can be particularly useful for achieving consistent thickness. Additionally, after coating the squash in the buttermilk mixture and flour mixture, let them rest for a few minutes on a wire rack. This allows the coating to adhere better, resulting in a crispier texture when fried.

• sliced squash - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it an excellent alternative for frying.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a slightly nuttier flavor and adds more fiber to the dish.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar crunchy texture when fried, though the flavor will be slightly different.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a unique twist to the dish.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and consistency of buttermilk when thinned with a bit of water.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can be used as a binding agent for a vegan alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.

• Allow the country fried squash to cool completely at room temperature before storing. This prevents condensation, which can make the squash soggy.
• Place the cooled squash slices in an airtight container. If stacking, use parchment paper between layers to maintain their crispiness.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for about 10 minutes to regain some of the original crispiness.
• For freezing, arrange the cooled squash slices in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen squash slices to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat from frozen, place the squash slices on a baking sheet and bake at 375°F for 15-20 minutes, or until heated through and crispy. Avoid microwaving as it can make the squash soggy.

• Oven Method: Preheat your oven to 375°F (190°C). Place the country fried squash on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and crispy. This method helps to maintain the crunchiness of the squash.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the country fried squash in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is excellent for retaining the crisp texture.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the country fried squash slices and cook for 2-3 minutes on each side until they are heated through and crispy. This method is quick and keeps the squash crunchy.

• Microwave Method: Place the country fried squash on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may make the squash less crispy but is the fastest option.

• Mixing bowl: Used to whisk together the buttermilk and egg mixture, as well as to combine the flour, cornmeal, salt, and black pepper.

• Whisk: Essential for thoroughly mixing the buttermilk and egg to create a smooth mixture.

• Frying pan: Used to heat the vegetable oil and fry the squash slices until they are golden brown.

• Tongs: Handy for flipping the squash slices in the frying pan to ensure even cooking on both sides.

• Paper towels: Placed on a plate to drain excess oil from the fried squash slices, keeping them crispy.

• Plate: Used to hold the paper towels and the fried squash slices as they drain.

• Measuring cups: Necessary for accurately measuring the ingredients like flour, cornmeal, buttermilk, and vegetable oil.

• Knife: Used to slice the squash into even pieces for frying.

• Cutting board: Provides a safe surface for slicing the squash.

Prepare ingredients in advance: Slice the squash and measure out the flour, cornmeal, and buttermilk ahead of time to streamline the cooking process.

Use a large frying pan: A larger pan allows you to fry more squash slices at once, reducing the total cooking time.

Preheat the oil: Ensure the vegetable oil is hot before adding the squash to achieve a quicker and more even fry.

Organize your workspace: Set up a dipping station with the buttermilk mixture and flour mixture close to the stove for efficient coating and frying.