FRIED YELLOW SQUASH
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
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
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Shair Bloch
[email protected]This recipe is a great way to use up leftover yellow squash. It's also a healthy and delicious side dish.
MD,Lablu Sheikh
[email protected]I thought this recipe was just okay. The squash was a bit bland, even with the seasoning. I probably won't make it again.
Xx_Trauma Core_xX
[email protected]Meh.
Winnie Linda
[email protected]This was a quick and easy side dish that was a hit with my family. The squash was cooked perfectly and the seasoning was just right.
Timothy White
[email protected]OMG! This recipe is a keeper! I'm not usually a fan of yellow squash, but this dish changed my mind. The squash was crispy on the outside and tender on the inside, and the seasoning was perfect. I'll definitely be making this again.