Farmer's Market Squash Yellow Straight Neck /per lb
Fried Yellow Summer Squash
1 1/2 cup milk
Flour for breading
Salt & Pepper
Canola oil for frying
Yellow Straight-neck or Crookneck squash
Choose young paler yellow squash that has dropped the bloom.
Older, darker yellow squash will be tougher and have more seeds.
Slice the yellow squash, with skin on, about 3/16 inch thick.
Mix the egg and milk in a small bowl. Dip sliced squash in the mixture.
Place the flour in another bowl and coat each piece of squash with flour (Make sure the flour adheres well)
Squash is now ready to fry.
Over medium heat add 2 inches of Canola oil in a large cast-iron skillet or dutch oven.
Drop squash, one at a time into the hot oil, turning only once when the first side is browned.
Let the second half brown and get crispy.
Remove from the skillet and place on paper towels to drain. As soon as you take it out, while still hot, salt and pepper it. Cover with another paper towel while you finish the rest of it.
Another way we do this is to bread it as mentioned and then lay it in layers in a pan like fried potatoes and let it crust on the bottom before you start turning it over in the pan. It kind of steams it too. It's like cooking fried potatoes.