Fried Yellow Summer Squash Recipes

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

Summer Squash Fritters With Garlic Dipping Sauce image

David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches.

Provided by Kim Severson

Categories lunch, snack, vegetables, appetizer

Time 1h25m

Yield About 18 fritters

Number Of Ingredients 18

Ingredients

20 garlic cloves, peeled (about 2 heads)
Extra-virgin olive oil
1 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup chives, minced
1 1/4 cups all-purpose flour
3/4 cup shredded white Cheddar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 large eggs
3/4 cup cold beer
1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
1 small yellow onion, halved and thinly sliced
1/2 cup canola oil, for frying

Steps:

Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams

SWEET FRIED SUMMER SQUASH

Sweet Fried Summer Squash image

Sliced yellow squash is dredged in flour and sugar, then fried until golden brown.

Provided by AspenGlade

Categories Side Dish Vegetables Squash Summer Squash

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

2 yellow squash, cut into 1/4 inch rounds
½ cup all-purpose flour
½ cup white sugar
1 pinch salt
2 cups shortening, melted

Steps:

Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 718.9 calories, Carbohydrate 27.3 g, Fat 68.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 17.1 g, Sodium 1.5 mg, Sugar 16.7 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

Ingredients

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

FRIED YELLOW SQUASH

Fried Yellow Squash image

This recipe is an old favorite. I am certain everyone prepares it this way at sometime or another. I can't imagine a summer that would pass without having this at least once a week when the harvest is in

Provided by LisaAD

Categories Vegetable

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 8

Ingredients

1 medium yellow squash
1 cup flour
1 cup frying oil
1 teaspoon kosher salt
1 teaspoon white pepper
1 tablespoon parsley
1/4 cup milk
1 large egg

Steps:

Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
Combine flour, pepper and parsley. Dust squash rounds with flour.
Combine milk and egg and whish thoroughly.
Dip the dusted squash into the egg mixture and coat to cover all the flour.
Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
Sprinkle with kosher salt and serve hot.

Nutrition Facts : Calories 1267.2, Fat 113.5, SaturatedFat 15.8, Cholesterol 97.3, Sodium 1223.4, Carbohydrate 53.3, Fiber 3, Sugar 2.7, Protein 12

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