Seriously, this is one of my all time favorite summer side dishes. I learned to make this at a very young age, helping my grandmother in the kitchen. Like my grandma, I tend to just throw stuff in and hope it works out. I very rarely measure things while I am cooking so I will do the best I can to guestimate these measurements. This dish has also become a family favorite, and summer tradition. We garden here, and usually try and grow our own squash. This summer was exceptionally hot and my squash plants didn’t make it. Thank the gods for farmers markets! This time around, as I was making this tutorial, my niece was over and she got to learn the process as well. I hope to continue to pass this easy recipe down the family line. Because, well, it’s just that good.
There are very few things you need to make this easy side dish, most of which you likely already have on hand. So here is my Grandma’s fried yellow squash recipe. Let me know if you make it and how it turned out!
1 cup of Yellow corn meal
1/2 cup All purpose flour
2 tsp Salt
few dashes of Pepper
3-4 tablespoons Olive or Vegetable oil
4 tbsp Unsalted butter
Step 1: Beat those eggs in a bowl like you mean it.
Step 2: Slice up your squash like you really mean it.
Step 3: Add your sliced squash to your egg mixture, making sure each slice has a nice little egg bath and set aside. (You can do that one like you just don’t care.)
Step 4: Combine your dry ingredients well in a separate bowl, and smile for the camera.
Step 5: Heat your skillet and add your oil. I used olive oil this time, but I normally like to use vegetable oil because it doesn’t burn as quickly as olive oil does. If your olive oil gets to toasty, it effects the flavor. Not that anyone would complain, but when it happens to me, its hard not to finish my meal without some serious stink eye at the plate. (Hashtag megafoodsnob)
Step 6: Add your butter to the top of your squash and cover, checking every few minutes. As it starts to brown you’ll turn it carefully. I say carefully because my flipping skills are somewhat over aggressive causing squash to fly all over the kitchen…. Notice that I did this outside? That’s preventative measures in action. Also, sometimes it does get smoky from the olive oil.
Serve right away, I usually add a tad more salt, basically to offset how genuinely sweet I already am… Just kidding, my family loves salt. (Hashtag goiterfreefamily)
Like I mentioned earlier, this is a recipe I got from my grams as a young girl. Some things she did wildly different than me. She used a paper grocery bag to mix her dry ingredients, then it always got nice and sloppy when she added the squash covered in egg. She would shake it violently and masterfully because each squash came out perfectly coated. She also used what seemed like a pound of butter. I tried that method early on in my marriage and the bag busted, and well, I never tried that again.
Hope you enjoyed this recipe and picture tutorial! If you have a similar recipe leave it in the comments! Or if you give this a try let me know what you think!
Photo Credit: Braden Hansen & Jill Hansen