Country Fried Squash Recipes

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COUNTRY FRIED BUTTERNUT SQUASH



Country Fried Butternut Squash image

This is a truly delicious butternut squash recipe! I saute it on a large griddle in just a small amount of oil, and it turns out perfectly. I found this on Allrecipes by Maryanne. Her grandmother won a blue ribbon with this recipe and I can see why!

Provided by Geema

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

6 lbs butternut squash
1 egg, beaten
1/2 cup flour
1/2 cup milk
1/2 cup cornmeal
1 pinch salt
1 pinch black pepper
1 pinch garlic salt

Steps:

  • Combine egg and milk together in a pie plate or flat bowl.
  • In a second flat bowl, combine flour, cornmeal, salt, pepper and garlic salt.
  • Peel butternut squash.
  • Cut a slice off the bottom of the squash and stand it securely on cutting board.
  • With a sharp knife, slice peel off from top to bottom, continuing around the squash until tough peel is completely removed.
  • Slice squash into 1/2 inch circles.
  • dip squash slices first in the milk/egg mixture and then dredge in the flour mixture.
  • Fry or saute in a frying pan or griddle in oil until golden brown on each side, about 2-3 minutes a side.

Nutrition Facts : Calories 304.8, Fat 2.5, SaturatedFat 0.9, Cholesterol 38.1, Sodium 69.4, Carbohydrate 70, Fiber 10.1, Sugar 10.2, Protein 8.2

COUNTRY FRIED YELLOW SQUASH



Country Fried Yellow Squash image

Adopted Recipe...I worked through all my adopted recipes and made changes to suit my tastes and cooking habits. I do not cook with bacon grease, so I changed the recipe from bacon grease to butter. (Note added 2/5/06).

Provided by GrandmaIsCooking

Categories     Vegetable

Time 40m

Yield 1 batch, 8 serving(s)

Number Of Ingredients 7

2 -3 lbs yellow squash
2 tablespoons butter
2 tablespoons onions, diced
1 teaspoon salt
1/2 cup water
1 tablespoon sugar
1/4 cup cream

Steps:

  • Wash tender yellow squash; remove stem and blossom ends.
  • Cut into 1/2-inch rounds.
  • Place squash, butter, onions and salt into heavy skillet.
  • Add water.
  • Cover and cook on medium low heat until water is absorbed and squash is tender.
  • Lightly mash with a fork.
  • Add sugar and cream.
  • Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.

COUNTRY FRIED SQUASH



Country Fried Squash image

This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.

Provided by Maryanne

Categories     Side Dish     Vegetables     Squash

Yield 4

Number Of Ingredients 9

6 pounds butternut squash - peeled, seeded and sliced
1 egg, beaten
½ cup milk
½ cup all-purpose flour
½ cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying

Steps:

  • Combine egg and milk together in a small bowl, mix well.
  • In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
  • Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g

FRIED YELLOW SQUASH



Fried Yellow Squash image

Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!

Provided by Stacy Hogan Gaddy

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 25m

Yield 4

Number Of Ingredients 4

¾ cup self-rising cornbread mix (such as Martha White®)
salt and ground black pepper to taste
2 yellow squash, cut into 1/8-inch slices
¼ cup olive oil, or more as needed

Steps:

  • Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
  • Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Nutrition Facts : Calories 129.8 calories, Carbohydrate 21.2 g, Cholesterol 0.7 mg, Fat 4 g, Fiber 2 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 418.8 mg, Sugar 2.8 g

COUNTRY CLUB SQUASH



Country Club Squash image

Make and share this Country Club Squash recipe from Food.com.

Provided by SuzV2796

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs yellow squash, sliced
1/4 cup onion, chopped
1/2 cup water
1 (8 ounce) carton sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1 cup soft breadcrumbs
1/2 cup shredded cheddar cheese
1/3 cup butter or 1/3 cup margarine, melted
1/2 teaspoon paprika
8 slices bacon, cooked and crumbled

Steps:

  • Cook squash and onion in 1/2 c boiling water until tender; drain and mash. Combine squash with sour cream, salt, pepper, and basil. Pour into a greased 2 quart casserole.
  • Combine breadcrumbs,cheese, butter, and paprika. Sprinkle over squash mixture. Top with bacon.
  • Bake at 300 degrees for 20 minutes.

Nutrition Facts : Calories 354.3, Fat 32.6, SaturatedFat 16.3, Cholesterol 65.2, Sodium 601.4, Carbohydrate 10, Fiber 1.5, Sugar 2.5, Protein 6.8

COUNTRY SQUASH CASSEROLE



Country Squash Casserole image

I've tried many squash casseroles, but this is by far the best I've ever had. This recipe was given to me by a friend and has gotten rave reviews from squash lovers and squash haters alike. Fresh squash, bell pepper and onion are given an extra boost of flavor and texture from cornbread stuffing mix. This is a lightened-up version of the original recipe, but you won't miss a thing!

Provided by weekendcook

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 9

2 tablespoons butter
1 red bell pepper, chopped
¾ cup white onion, diced
1 ½ cups zucchini, sliced
1 ½ cups yellow squash, sliced
½ cup chicken broth, or as needed
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup reduced-fat sour cream
1 (6 ounce) package cornbread stuffing mix

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
  • Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
  • Bake in the preheated oven until browned on top, about 30 minutes.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 31.3 g, Cholesterol 18 mg, Fat 10.7 g, Fiber 5.7 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 732 mg, Sugar 4.3 g

COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH



Country Stir-Fried Yellow and Zucchini Squash image

I love squash. I tossed together this veggie concoction and man is it good. I am a vegan, so I have been testing new ideas for recipes. It's super simple and tastes great.

Provided by Wylder

Categories     Vegetable

Time 25m

Yield 2 Cups, 2-3 serving(s)

Number Of Ingredients 7

1 medium zucchini
1 large yellow crook-necked squash
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
4 tablespoons water (Halved as 2 Tb and 2 Tb)

Steps:

  • Rinse/wash the squash before preparing.
  • Cut off both ends of each squash.
  • Slice the squashes into 1/4 inch chip shapes.
  • Slice the larger chips into half moon shapes.
  • Spray a pan suitable to stir fry all of the squash in with cooking oil.
  • Put all of the squash in the pan and spray some more oil across the squash.
  • Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
  • Add 2 tablespoons of water to the pan and toss everything together in the pan.
  • Heat the pan to medium.
  • When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
  • When the water evaporates, add the remaining 2 tablespoons of water.
  • Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
  • When the squash is to it's suitable consistancy, remove it from the heat and serve.
  • Enjoy!

Nutrition Facts : Calories 46.6, Fat 0.7, SaturatedFat 0.2, Sodium 1174.6, Carbohydrate 9.4, Fiber 3, Sugar 6, Protein 3.3

PAN-FRIED CROOKNECK SQUASH



Pan-Fried Crookneck Squash image

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.

Provided by Teresa Clements

Time 25m

Yield 6

Number Of Ingredients 4

3 tablespoons canola oil, or as needed
3 large crookneck (yellow) squash
salt to taste
½ cup cornmeal

Steps:

  • Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.
  • Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.
  • 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.

Nutrition Facts : Calories 129 calories, Carbohydrate 14.5 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 4 mg, Sugar 3.7 g

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