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READY IN 20 mins

Sweet Fried Summer Squash

Read Reviews (43)

"Sliced yellow squash is dredged in flour and sugar, then fried until golden brown." — AspenGlade

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Measuring All-Purpose Flour

Sugar and Sweeteners

Types of Salt

Original recipe makes 6 servings Change Servings

2 yellow squash, cut into 1/4 inch rounds
1/2 cup all-purpose flour
1/2 cup white sugar

1 pinch salt
2 cups shortening, melted

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Directions

Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.

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PREP 10 mins
COOK 5 mins
READY IN 20 mins

Footnotes

Editor's Note
The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore, the values represented may not be accurate.

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I am not going to badmouth this recipe too badly. The idea behind it is fantastic, but the subtle sweetness of squash is what makes it a summertime favorite and the amount of sugar in this recipe blankets that natural sweetness in the squash with an overwhelming sweetness that makes this dish almost a dessert as is. If you half or quarter the amount of sugar and maybe replace it with a little cornmeal, this fried squash is simple and amazing. This way the sugar carmelizes and accentuates the squash rather than candy coating it.

—NUCLEARCHIAPET

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Most Helpful Critical Review

Jun 19, 2009

I usually make fried squash the traditional southern way, dredging first in milk/egg mixture, then in corn meal. Tonight I was out of eggs, so found this recipe and it turned out nicely. While I still prefer my traditional version, I wouldn't hesitate to make this again for a change of pace.

—Jaxmom35

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48 Ratings

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Jul 25, 2008

Oh, my gosh! YUMMY! I did like someone suggested and battered it in cornmeal, salt and pepper instead! WOW! I didn't make near enough!! All my guys - husband too - wanted me to double, no triple this for next time!!!

—Shellie Joy

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Aug 09, 2007

Sounds good! I make something similar, except I dice the squash, dredge in cornmeal, salt, and pepper. Then I fry in olive oil. Delicious! There are never any leftovers no matter how much I make.

—Jeanine

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Aug 04, 2009

I grew up in the south and this was a summer staple for us. My favorite way to do it is to use dry pancake mix instead of the flour. It adds a little extra sweetness without being overpowering.

—Brandi

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Jun 16, 2008

Simple and tasty. My garden squash are coming in quickly and needed a recipe that was quick to prepare. Added a dash of onion and garlic powder to the flour. However, sauteed in 1 tablespoon butter and 2 tablespoons of EVOO.

—GodivaGirl

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Jul 10, 2009

Very nice recipe. I changed things a little by adding a little more salt and some pepper to the flour mix. I also added a little paprika. I used olive oil in a skillet and also used canola oil in a deep fryer. The olive oil came out the best. Lastly I topped my with some churizo. The sweet and spicy play was amazing. Good job on this one!

—recipeDawg

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Aug 12, 2007

Excellent recipe, I just added salt and pepper to the squash before I dredged in the flour. This is the way my mother made squash when I was a child. Thanks for sharing your recipe.

—N3WMAMA

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Nutrition

Calories
719 kcal
36%

Carbohydrates
27.3 g
9%

Cholesterol
0 mg
0%

Fat
68.6 g
106%

Fiber
1.5 g
6%

Protein
1.7 g
3%

Sodium
66 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Fried Summer Squash

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 719
Calories from Fat: 617

% Daily Value *
Total Fat 68.6g 106 %
Saturated Fat 17.1g 86 %
Cholesterol 0mg 0 %
Sodium 66mg 3 %
Potassium 150mg 4 %
Total Carbohydrates 27.3g 9 %
Dietary Fiber 1.5g 6 %
Protein 1.7g 3 %
** Sugars 16.7g
Vitamin A 2 %
Vitamin C 9 %
Calcium 2 %
Iron 8 %
Thiamin 12 %
Niacin 9 %
Vitamin B6 5 %
Magnesium 6 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.