Recipe by maddiematters
"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!"
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self-rising cornbread mix (such as Martha White®)
salt and ground black pepper to taste
yellow squash, cut into 1/8-inch slices
olive oil, or more as needed
Amazing. i never thought of doing this. I had some corn muffin mix left, cut up some squash and put in olive oil with cajun and garlic seasonings. WOW this is really GREAT. thanks for sharing.
I thought these tasted fine, but I had a couple of problems. I couldn't understand why the squash is not dipped in any liquid first? I wanted to follow the exact directions though. I ended up with about 1/2 of the cormeal leftover. Also, on some of them the skin stayed tough. Make sure to cut them the 1/8". The thinner ones were the best. In addition, make sure to use a smaller yellow squash. On the larger, or over grown ones, the skin is naturally tougher and with larger seeds. The ones I made with the overall smaller yellow squash were the ones that turned out well.
This is a great quick squash recipe. The only change I suggest is add seasonings to fit your taste. I followed the recipe as listed and then added dried rosemary, parsley, basil, garlic powder, and sea salt. Imagine fried okra but with the flavor of squash.
I made this for my son and I, just as written, and we thought it was really good. It was our first time trying yellow squash and I think we both agree that we'll be eating it again. I did salt the squash after it was fried. Very tasty!
I added a little chili powder to the mix. Instead of putting the squash in the bag of corneal, I dipped each slice in oil, then dipped in the batter, then fried. Taste good.
pretty good recipe =)
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Yellow Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 36
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