About
French fries have nothing on Crispy Fried Summer Squash! These rounds are tender and juicy on the inside and golden and crispy on the outside! Better yet, each bite is seasoned with zesty and spicy Creole seasoning, so you won't even need ketchup for enjoying each Crispy Fried Summer Squash to the fullest! Munch on these with any summer main and enjoy the warm weather with a classic summer veggie prepared the Southern way!
Ingredients
- neutral-flavored oil, such as vegetable or canola, to taste
- 1 cup self-rising flour
- 1 cup cornmeal
- garlic powder, to taste
- onion powder, to taste
- Creole seasoning, to taste
- salt, to taste
- black pepper, to taste
- 2 eggs, beaten
- 1 cup buttermilk or milk
- 2 teaspoons hot sauce, optional
- 4-5 medium yellow or zucchini squash, sliced 1/4-inch-thick
- ranch dip, optional, to taste, homemade or store-bought, for serving
Directions
Step 1 -In a deep skillet over medium heat, add 1/2-inch of the oil until hot.
Step 2 -In a bowl, add the flour, the cornmeal, the garlic powder, the onion powder, the Creole seasoning, the salt, and the pepper and whisk to combine.
Step 3 -In a separate small bowl, add the egg, the buttermilk, and the hot sauce and whisk to combine.
Step 4 -Dip the squash slices into the egg mixture and then dredge them in the flour mixture, shaking off any excess and making sure to fully cover both sides.
Step 5 -In batches, add the dredged squash slices to the hot oil and cook, flipping once, until they are tender and golden-brown, about 3-4 minutes per side. Make sure the oil doesn't become too hot; try to keep it around 350 degrees F.
Step 6 -Using a slotted spoon, transfer the squash slices to paper towels to drain.
Step 7 -Repeat until all of the squash slices are fried.
Step 8 -Season the fried squash slices with the salt, the pepper, and the Creole seasoning.
Step 9 -Serve hot with the ranch dip.
