Tiffany Haney
Summer squash is a versatile vegetable that can be cooked in many ways, one of which is pan-frying. Pan-fried summer squash is a classic Southern side dish that can be served with various meals or added to bowls, salads, pizzas, or tacos. It is a simple dish to prepare, requiring only a few basic ingredients such as squash, oil, and seasonings. The squash can be sliced, seasoned, and then fried in a pan with oil, resulting in a delicious and flavorful dish.
Can you pan-fry summer squash?
| Characteristics | Values |
|---|---|
| Types of Squash | Zucchini, Yellow Squash, Crookneck Squash, Straight Neck Squash, Patty Pan Squash |
| Seasonings | Salt, Pepper, Granulated Garlic, Cayenne, Onion Powder, Garlic Powder |
| Other Ingredients | Olive Oil, Vegetable Oil, Peanut Oil, Avocado Oil, Flour, Cornmeal, Buttermilk, Breadcrumbs |
| Recipe | Slice squash thinly, heat oil in a pan, add squash, season, serve as a side dish |
| Variations | Battered, Breaded, Air-fried, Oven-baked |
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What You'll Learn
Seasoning and spices
Salt and Pepper: Salt and pepper are classic seasonings that can be used to enhance the flavour of your pan-fried summer squash. You can season the squash with salt and pepper before or after frying, depending on your preference. Some recipes suggest sprinkling salt and pepper onto the squash slices after they have been coated in oil, ensuring an even distribution of seasoning.
Garlic: Garlic is another popular seasoning choice for pan-fried summer squash. Granulated garlic can be used, mixed with salt and pepper, to create a savoury coating for the squash slices. Alternatively, fresh garlic cloves can be sliced or minced and added to the pan, infusing their flavour into the dish.
Cornmeal: While primarily used as a coating for fried squash, cornmeal also contributes to the overall flavour of the dish. Yellow cornmeal is often preferred when frying yellow squash as it enhances the colour and flavour. White cornmeal can mute the colour of yellow squash, but it will still work in a pinch. Stone-ground cornmeal is another option that adds a unique texture to the dish.
Creole Seasoning: For a spicier twist, Creole seasoning blends like Tony Chachere's can be used. This seasoning typically includes a blend of spices such as salt, pepper, garlic powder, cayenne, and onion powder. It adds a kick of flavour to the fried squash, making it a popular choice for those who enjoy a little extra heat.
Herbs and Spices: In addition to the above, you can experiment with various herbs and spices to suit your taste preferences. Fresh or dried herbs like parsley can be added, while a pinch of sugar can also balance the flavours. Spices like cayenne pepper can be adjusted to your desired level of spiciness.
When seasoning your pan-fried summer squash, it is important to taste as you go and adjust the seasonings to your preference. Remember that the natural flavour of the squash should shine through, so be careful not to overpower it with too much seasoning or spice.
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Oil types and quantities
When pan-frying summer squash, it is important to use an oil with a high smoke point. Oils with high smoke points include vegetable oil, peanut oil, avocado oil, and canola oil. You can also use olive oil, but it has a low smoke point.
The quantity of oil used will depend on the amount of squash being fried. For a typical batch of fried summer squash, you will need about 2-3 teaspoons of oil for a single layer of squash in the pan. If frying a larger volume of squash, use enough oil to reach a depth of about 1/4 inch in the bottom of the pan.
It is important to ensure that the oil is hot before adding the squash. One way to test if the oil is hot enough is to sprinkle a few grains of cornmeal into the oil. If they sizzle and fry, the oil is ready.
When frying the squash, be sure to cook the squash in a single layer in the pan. This will ensure even cooking and browning. If you are frying a large batch of squash, you may need to cook it in multiple batches.
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Squash varieties
There are over 100 types of squash, which are categorized into summer and winter varieties. Summer squash, like zucchini and pattypan, are harvested earlier, giving them a soft and tender exterior. They are generally eaten within a week or two of purchase and are rich in vitamins B6 and C.
Winter squash, on the other hand, are harvested in the summer but get their name based on how long they keep post-harvest. They have a tough exterior and can be stored for months without refrigeration. Winter squash includes pumpkins, butternut squash, and spaghetti squash. Spaghetti squash, as the name suggests, has a shredded flesh that resembles spaghetti and is often used as a low-carb substitute for pasta.
Some other varieties of squash include:
- Acorn squash: Perhaps the most familiar of the winter squash varieties, acorn squash is small to medium-sized with dark green skin and deep ridges. It has a sweet and nutty flavour when roasted and a somewhat dry texture.
- Ambercup squash: Also known as the Japanese pumpkin 'Ambercup', this winter squash has medium green skin and matures to 4-6 pounds. It can be eaten raw or cooked and has rich orange seeds.
- Banana squash: This is a cylinder-shaped, light pinkish-orange squash that can grow up to 3 feet long. It has thick skin that is discarded before eating, and only the flesh is edible.
- Big Max squash: A large variety of pumpkin that can exceed 100 pounds and 20 inches in diameter. They often have bright orange flesh and fine-grained, yellow-coloured flesh.
- Bonbon squash: A sweet-tasting squash with a unique flavour that sets it apart from other types like buttercup or traditional varieties. The plant has shorter stems and fruits set more quickly than most others.
- Buttercup squash: A small, green type of squash with lighter green vertical stripes and a flattened round shape. It has super sweet, mild, nutty-flavoured, yellow-orange flesh and a smooth, creamy, dry texture.
- Calabaza squash: Comes in many different sizes and shapes and has a hard exterior skin with vertical ridges. They can be multi-coloured or show varying shades from green through yellow-orange before turning brown.
- Carnival squash: This squash variety has green and orange speckles and a sweet, buttery flavour. They have a smooth texture that is perfect for roasting or grilling.
- Chayote squash: This type of squash has been around for centuries but only recently gained popularity in America.
- Cousa squash: A squash with thin skin and a sweet flavour. It has an extra bulbous bud end due to its traits being closely related to zucchini.
- Crookneck squash: A winter squash with distinctive ridges that give it a crookneck appearance where the blossom end curves like a bow and arrow. They are commonly found in yellow, light green, or orange shades.
- Cushaw squash: A winter squash originally from Mexico, also known as the Japanese pie pumpkin or cushaw pumpkin. It is an annual herbaceous plant whose seeds are used to flavour dishes.
- Delicata squash: A cylinder-shaped variety with thin green skin.
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Batter and coating
There are a variety of batters and coatings that can be used for frying summer squash. One option is to use a mixture of flour and cornmeal. You can also add seasonings to the flour mixture, such as salt and pepper, and a pinch of garlic powder, cayenne, and onion powder. Another option is to dip the squash first in flour, then in an egg and milk mixture, and finally in cornmeal or breadcrumbs. This creates a crispy coating that adheres well to the squash. If you want to avoid the mess of a batter, you can simply press cornmeal onto the sliced squash or shake it in a bag with the cornmeal. Yellow cornmeal is recommended for frying yellow squash as it enhances the colour. Vegetable oil, peanut oil, and avocado oil are all good options for frying due to their high smoke points.
When frying the coated squash, it is important to ensure that the oil is hot before adding the squash to the pan. You can test this by sprinkling a few grains of cornmeal into the oil; if they sizzle and fry, the oil is ready. Fry the squash in batches, ensuring that the slices are in a single layer in the pan, and cook until they are golden brown and crispy.
You can also freeze battered and coated squash to enjoy as a year-round treat. Simply dredge and bread the squash, freeze them in a single layer on a baking sheet, and then store them in a plastic bag. When you're ready to enjoy them, fry them from frozen without defrosting. However, it is worth noting that frozen and fried squash will have a mushy texture.
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Serving suggestions
Pan-fried summer squash can be served as a side dish to any meal or added to bowls, salads, pizzas, or tacos. It can be served with ranch or hot sauce.
For a simple and healthy recipe, you can sauté the squash with onions, garlic, and Parmesan. You can also add chopped tomatoes, spinach, and fresh herbs. This dish can be served with white rice or risotto.
If you want to add a crunch to the recipe, you can top it with a crispy panko topping. Panko is a type of breadcrumb that is often used to give food a crispy texture. You can also use regular breadcrumbs or almond flour if you don't have panko.
For a Southern-style fried squash, you can coat the squash slices in cornmeal before frying. This will give the squash a golden color and a crispy texture. You can use yellow or white cornmeal, or a mixture of cornmeal and flour.
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Frequently asked questions
You can use green zucchini, yellow summer squash, or a combination of both. Avoid using squash with thick skin or one that is sticky and watery when cut, like a tromboncino squash.
In addition to the squash, you will need olive oil, salt, pepper, and garlic. You can also add other spices or seasonings of your choice.
First, wash and dry the squash, then slice it into thin, circular slices. Heat a large pan over medium heat and add olive oil. Add the squash slices in a single layer and toss to coat with the oil. Next, season with salt, pepper, and garlic, using a spatula to ensure the slices are in a single layer. Cook until the squash is caramelized or lightly browned.
