The Scoop
Crispy Fried Summer Squash blends cornmeal crunch, Creole spice, and nostalgia.
The first time I fried anything all on my own was during a whirlwind summer that marked my high school graduation. We were gathering for a backyard dinner with my closest friends, a tradition we started as seniors to celebrate small victories, like passing calculus unscathed. With a basket of squashes fresh from the neighbor's garden and my mom's trusty cast-iron skillet, I set out to make something memorable. Self-rising flour paired with cornmeal created the perfect crunchy coating. Adding garlic and onion powder gave a little depth, while a dash of Creole seasoning was my secret twist.
As the sun dipped lower in the sky, I heated neutral oil and watched carefully—almost nervously—as the battered slices turned golden and crisp. Mom had advised keeping an eye on the oil temperature to ensure they wouldn't burn, a tip that saved me from potential disaster. After a few trial runs, I realized the magic of seasoning while still hot, a lesson that would stick with me. Letting excess oil drain on a paper towel, I arranged the crispy discs with pride.
Friends gathered around the table just as I served the last batch. Paired with a simple ranch dip, the fried summer squash was an instant hit. Conversations flowed, pairing perfectly with the crackle of each bite. To this day, every time I prepare this dish, I'm transported back to that warm evening when I was on the cusp of change, kitchen experimentation leading the way to newfound confidence.
Ingredients
- neutral-flavored oil, such as vegetable or canola, to taste
- 1 cup self-rising flour
- 1 cup cornmeal
- garlic powder, to taste
- onion powder, to taste
- Creole seasoning, to taste
- salt, to taste
- black pepper, to taste
- 2 eggs, beaten
- 1 cup buttermilk or milk
- 2 teaspoons hot sauce, optional
- 4-5 medium yellow or zucchini squash, sliced 1/4-inch-thick
- ranch dip, optional, to taste, homemade or store-bought, for serving
Directions
- In a deep skillet over medium heat, add 1/2-inch of the oil until hot.
- In a bowl, add the flour, the cornmeal, the garlic powder, the onion powder, the Creole seasoning, the salt, and the pepper and whisk to combine.
- In a separate small bowl, add the egg, the buttermilk, and the hot sauce and whisk to combine.
- Dip the squash slices into the egg mixture and then dredge them in the flour mixture, shaking off any excess and making sure to fully cover both sides.
- In batches, add the dredged squash slices to the hot oil and cook, flipping once, until they are tender and golden-brown, about 3-4 minutes per side. Make sure the oil doesn't become too hot; try to keep it around 350 degrees F.
- Using a slotted spoon, transfer the squash slices to paper towels to drain.
- Repeat until all of the squash slices are fried.
- Season the fried squash slices with the salt, the pepper, and the Creole seasoning.
- Serve hot with the ranch dip.
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