Description

Enjoy the simple pleasure of perfectly fried summer squash! These crispy, golden rounds are a delightful side dish or snack. With a light, seasoned batter, they’re quick to prepare and sure to be a hit with everyone. This recipe is a celebration of fresh summer flavors.

Ingredients

2 medium yellow squash or zucchini, sliced into 1/4-inch rounds
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 cup milk (or non-dairy alternative)
1 large egg
Vegetable oil, for frying

Instructions

Prepare the Squash: Wash and slice the squash or zucchini into 1/4-inch thick rounds. Pat them dry with a paper towel to remove excess moisture.
Make the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.
Whisk Wet Ingredients: In a separate bowl, whisk together the milk and egg.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
Heat the Oil: Pour about 1/2 inch of vegetable oil into a large skillet or frying pan. Heat over medium-high heat. The oil is ready when a drop of batter sizzles immediately.
Dredge the Squash: Dip each squash slice into the batter, ensuring it is fully coated. Let any excess batter drip off.
Fry the Squash: Carefully place the battered squash into the hot oil, being careful not to overcrowd the pan. Fry in batches, allowing space for the squash to cook evenly.
Cook until Golden: Fry each slice for 2-3 minutes per side, or until golden brown and crispy.
Drain: Remove the fried squash from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve: Serve immediately while hot and crispy.

Notes

Variations: For a spicy kick, add 1/4 teaspoon of cayenne pepper to the batter. You can also experiment with other seasonings like onion powder or dried herbs. For a lighter version, try using a gluten free flour blend.

Tips for Preparation: Make sure the oil is at the right temperature before frying. If the oil isn’t hot enough, the squash will absorb too much oil and become soggy. Do not overcrowd the pan to avoid the same soggy result.

Serving Suggestions: Serve the fried squash immediately as a side dish with grilled meats, sandwiches, or as a delicious appetizer with your favorite dipping sauce.

Intolerances/Allergies: This recipe contains gluten, milk, and egg. Adaptations can be made with gluten-free flour and non-dairy alternatives (almond, soy or oat milk). Ensure that all ingredients are safe for you.

Adjustments: Adjust the seasonings to your liking. If you prefer a sweeter taste, add a pinch of sugar to the batter. To avoid it being too oily, make sure your oil is at the correct temperature.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer, Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 250
Sugar: 4g
Sodium: 550mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: fried squash, summer squash recipe, zucchini recipe, fried zucchini, crispy squash, vegetable side dish, appetizer, easy recipe, quick recipe, vegetarian