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squash crispies

(2 ratings)
sugarshack avatar
Recipe by
Gail Welch
@sugarshack
Carthage, TX

I never could make my fried squash turn out like my mother's (soft and crispy) so I started cooking it this way and everybody seems to like it. It's usually just about gone before dinner is on the table. Everybody keeps coming back for one more sample. I am going to list it as an appetizer as well as a side dish.

(2 ratings)
yield 6 serving(s)
prep time 5 Min
cook time 10 Min
method Deep Fry

Ingredients For squash crispies

  • 3 md
    yellow crookneck squash
  • 1 1/2 - 2 c
    milk
  • 1/2 tsp
    salt and pepper, to taste
  • 2 c
    aunt jemima yellow self-rising cornmeal mix
  • 2 -2 1/2 c
    crisco shortening or oil of your choice
  • OPTION: MAY USE 1 1/2 CUP YELLOW CORNMEAL AND 1/2 CUP SELF-RISING OR ALL-PURPOSE FLOUR IN PLACE OF CORNMEAL MIX

How To Make squash crispies

  • 1
    Rinse squash well. Slice into thin round slices (though, not extremely thin) between 1/8-in. and 1/4-inch each.
  • 2
    Dip slices in milk then generously salt and pepper, according to taste.
  • 3
    Place two cups cornmeal mix into Ziplock bag and add a few squash slices at a time; shake until coated. Repeat for all squash.
  • 4
    Melt 2 cups Crisco,(preferred because it doesn't burn as easily as cheaper shortening) or oil in skillet until hot.
  • 5
    Fry several slices at one time but do not crowd skillet; turning as they float to the top and brown. Remove and place on paper towels. Repeat until all squash is done. NOTE: To keep oil fresh and prevent burning you may want to strain and add more shortening as you cook more.
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