A Gilt Nutmeg

Food Memory #2,398: Fried Squash.

Mom is a pro at yellow squash.  Her squash casserole is one of the most requested dishes at family gatherings and fried squash is something that would always draw my sister and I to the stove as it was frying.  Mom would pull them out of the hot oil, lay them on a paper towel lined plate or a paper bag and season them.  I would pop them into my mouth long before they were cool enough to actually be edible, never learning and burning my mouth ten times over.  While grilled squash is a treat for sure, I think fried squash has to be my all time favorite.  I know that the boyfriend and I wolfed the whole batch down way too fast and were left wishing there was much more.  Take advantage of the bounty of summer squash right now before it’s gone and create a new food memory for your own home!

Fried Yellow Squash

• 1 lb yellow squash
• 16 oz milk
• 1 1/2 cups flour
• salt & pepper
• oil for frying (peanut oil is by far the best for frying, but it’s more expensive)

1. Heat about 2 inches of oil in a heavy pan.
2. While the oil is heating, pour the milk into a bowl and set it next to your cutting board.
3. In a separate bowl, add the flour and season with salt and pepper, about 1 teaspoon of each, and stir.
4. Slice the squash into 1/4 inch slices and drop them into the bowl of milk as you go.
5. Once the oil is hot enough, drop the milky slices of squash into the flour mixture and toss until coated thoroughly.
6. Gently drop the slices into the oil, a few batches at a time-make sure that all of the slices in the oil have room to float on the top of the oil.
7. Pull the slices out when they are golden brown and place on a plate lined with a stack of 6 or so paper towels and season with salt and a little additional pepper.

I remember Mom would dirty one less bowl by putting the flour mixture in a large plastic bag, add the squash, and shake it all up until the slices were all evenly coated.  I didn’t remember until I was tossing the slices in the bowl and felt like something wasn’t quite right in my methods…of course either method you use will be delicious!