Mary’s Squash Recipe

Mary’s Squash Recipe2016-11-12T22:31:37-05:00

   Two Summers ago, I couldn’t get enough of fried squash, and I made them every chance I got.  I haven’t made them much since, only because I have been busy.  I think it is time I dust the recipe off, however.  The only problem is, the recipe is in my head!  If my memory is correct, this is it:

Mary’s Fried Squash

Note: Don’t let the list of ingredients intimidate you – it is basically spices/oil/cornmeal/flour

  •  Several yellow squash (you can use zucchini)
  • Salt
  • Garlic Powder

-Cayenne Pepper (ground)

-Yellow Corn Meal

-White Flour

-Oil for frying


Slice your squash into thin rounds.  Lay them out in a single layer on top of paper towels spread in a cookie sheet.  Salt both sides of the squash rounds, and let sit until the squash start “sweating”.  They shouldn’t take long to “sweat”.  Next, in a bowl put cornmeal and flour in the ratio of 3 T. cornmeal to 1 T. flour.  You can start out with 6:2, or whatever looks right.  Next, sprinkle salt, Cayenne pepper, and garlic powder over the cornmeal/flour mixture, and mix.  Meanwhile, you should have a oil heating in a frying pan, or a 2 quart sauce pan, etc.  You want quite a lot of oil in the pan, maybe a few inches.  When the oil is pretty hot,  pass your squash through the cornmeal/flour mixture, making sure to coat them well, and then fry them a few at a time.  When the squash is brown/golden on one side, roll them over to the next side.  When they are finished, take them out and place on a plate covered with paper towels. 

Note:  I can’t remember If I salted them afterwards too, or not.  Play with it!