How to Make Old Style Fried Squash

I fried squash for years, but my recipe was not working. I did some w crackers coating, but the kind I love best is just flour, salt, and pepper. Kind of like potato chips but you can actually taste the squash.

 

I started researching. Turns out new farm methods have squash growing super fast and with more water which hinders the flour from sticking. 

 

I could get an old heirloom squash maybe but I have a lot of squash in my fridge.

So here's the hack. 

 

Slice squash. Single layer on paper towel and salt. Let sit around ten minutes. Put a paper towel on top and mash down on all the pieces. Roll like a jelly roll to get more water. Not too tight or hard. 

 

Put flour, a little salt (I like Lowery's at this part), and pepper in a brown lunch bag. Shake good. Put in fridge for twenty minutes. 

 

Heat oil to about thickness of squash slices until hot. Piece of squash will sizzle a bit. 

 

Put one layer of squash. Fry until brown. Flip. Brown other side. 

 

Oil gets icky after maybe two pans of squash. Empty. Wipe. Add new oil. Heat. Repeat. 

 

Drain on paper towel. 

 

Serve.

 

This is the old fashioned way and is quite different from other ways to make it. It is really yummy.