This Southern Fried Squash recipe has been in my family for generations. Made of fresh summer squash, fried squash makes a perfect side dish!
Growing up, I looked forward to the summer for many reasons. Being able to sleep later, no school work, trips to the mountains or to the beach, and fresh summer vegetables. My parents and grandparents all had large gardens filled to the brim with beans, corn, tomatoes, okra, and yes, crookneck summer squash. As soon as the blooms started to appear on the squash plants, we’d watch for the bees to visit and pollinate the blooms.
Then, once the squash started growing, we thought it would never stop! Of course, my Grandmother knew that summer would come to an end and with it would be the end of the bountiful crop we were enjoying of summer vegetables. She’d slice her squash and flash freeze it and then store it in freezer safe bags for use throughout the winter and spring. That way, we could have her squash casserole or this fried squash all year long.
I still look forward to summer – for many of the same reasons as when I was a little girl. And you know, fried squash still makes one of my favorite side dishes and I think of those summer every time I make it!
Here’s my family’s Fried Squash recipe. I hope you love it as much as we do!
- 6 medium size squash, cut into ¼ inch slices
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons shortening
- 3 tablespoons butter
- Preheat oven to 350º F.
- Place sliced squash in medium-size mixing bowl with flour, salt, and pepper. Stir until well coated.
- Melt shortening and butter over medium heat in large iron skillet or oven-safe skillet. Add squash. Cook until lightly browned, stirring frequently. Place in oven and cook for 20 minutes, stirring once.