Emilie Meyer
Frying squash is a quick and easy way to cook the vegetable, and it can be done in a variety of ways, including deep frying, air frying, and pan-frying. Deep-fried squash is a tasty snack or side dish that can be served with a dipping sauce like marinara or ranch dressing. To deep-fry squash, the oil should be heated to between 350 and 375ºF/176 and 190ºC. The squash slices can be coated in a variety of ways, including flour, cornmeal, or a mixture of egg, milk, and flour. The coated squash is then carefully placed in the hot oil and fried for 1-4 minutes, or until golden brown and crispy.
Characteristics and Values of cooking squash in a deep fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 350-375ºF/176<co: 5,12,13,190</co: 5,12,13>º<co: 5,12,13>C</co: 5,12,13> |
| <co: 10,11,15>Oil depth</co: 10,11,15> | <co: 10,11>1/2-inch</co: 10,11> to <co: 2>2-3 inches</co: 2> |
| <co: 0,10,11,13>Squash slice thickness</co: 0,10,11,13> | <co: 0>1/8" thick</co: 0> |
| <co: 0,1,2,4,5,7,9,11,12,14,15,16,17>Squash coating</co: 0,1,2,4,5,7,9,11,12,14,15,16,17> | <co: 1,2,4,5,7,9,11,16>Flour</co: 1,2,4,5,7,9,11,16>, <co: 4,7,14,16,17>cornmeal</co: 4,7,14,16,17>, <co: 0,1,2,4,16>milk</co: 0,1,2,4,16>, <co: 0,1,2,4,5,7,15,16>egg</co: 0,1,2,4,5,7,15,16>, <co: 4>panko breadcrumbs</co: 4> |
| <co: 3,6,9,12,14,16>Squash type</co: 3,6,9,12,14,16> | <co: 3,6,9,12,14,16>Yellow</co: 3,6,9,12,14,16>, <co: 3,6,12,16>zucchini</co: 3,6,12,16>, <co: 0,1,2,12>summer</co: 0,1,2,12> |
| <co: 1,5,9,10,11,15>Frying time</co: 1,5,9,10,11,15> | <co: 9,10,11>1</co: 9,10,11><co: 1,5,15>-4</co: 1,5,15> <co: 1,5,9,10,11,15>minutes</co: 1,5,9,10,11,15> |
| <co: 1,2,6,10,11,12,13,14,15>Frying method</co: 1,2,6,10,11,12,13,14,15> | <co: 1,2,10,11,13,15>Deep frying</co: 1,2,10,11,13,15>, <co: 6,12,14,16,17>air frying</co: 6,12,14,16,17> |
| <co: 1,2,5,7,9,17>Serving suggestions</co: 1,2,5,7,9,17> | <co: 1,2,7,9>Salt</co: 1,2,7,9>, <co: 1,2>pepper</co: 1,2>, <co: 4>parmesan cheese</co: 4>, <co: 4>hot sauce</co: 4>, <co: 2,7>ranch dressing</co: 2,7> |
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What You'll Learn
Preparing the squash
Firstly, wash the squash thoroughly. This step is important to remove any dirt or residue from the surface of the squash. It is recommended to use a gentle brush or cloth to scrub the surface gently under running water.
Next, slice off the ends of the squash and discard them. This step ensures that the squash is evenly sized and shaped for frying. After trimming, slice the squash into thin, even slices. The recommended thickness is about 1/8" for the best texture and cooking time.
Once the squash is sliced, prepare a simple batter by combining eggs and milk in a small bowl. Whisk the mixture until it is well blended and homogeneous. You can also add some spices or herbs to the batter at this stage if desired, such as salt and pepper, or garlic.
After the batter is prepared, set up a dredging station. Place some all-purpose flour in a wide, shallow bowl or plate. You can also use gluten-free flour or cornmeal for a crunchier texture, depending on your preference. Have a plate or baking sheet lined with parchment paper nearby to place the coated squash slices.
Now, it's time to coat the squash slices. Dip each slice first into the egg mixture, letting any excess drip off, and then dredge it in the flour until well coated. Make sure to coat both sides of the squash slices evenly. You can also double-coat the squash for an extra crispy texture by repeating this step.
Finally, if desired, you can give the squash a final coating. Some recipes suggest dipping the squash in flour again, while others recommend a cornmeal or breadcrumb coating. This step is optional but can add an extra layer of flavour and texture. Your squash is now ready to be deep-fried!
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Preparing the oil
To prepare the oil for frying your squash, you can use either a deep-fat fryer or a deep, large skillet. If you're using a skillet, heat about 1/4 to 1/2 inch of oil in the pan over medium to medium-high heat. The ideal temperature for frying squash is between 350 and 375°F (176-190°C).
If you don't have a thermometer to check the oil's temperature, there are a few low-tech methods you can use:
- Wooden skewer or wooden spoon: Dip a wooden skewer or spoon into the oil. If the oil is ready, bubbles will form around the wood and float to the surface.
- Popcorn: Place a single kernel of popcorn in the oil as it heats up. When the oil reaches between 350 and 360°F (176-182°C), the kernel will pop.
Once the oil is hot, you can carefully add the coated squash slices. It's important not to overcrowd the pan, as this can affect the oil temperature and cooking. Add enough squash for a single layer, with no overlapping, and give them some space to fry evenly.
If you're using an air fryer, spray the coated squash slices with a little oil before placing them in the fryer. This will help to ensure that your squash comes out crispy.
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Coating the squash
Firstly, prepare your squash slices. Wash the squash, trim the ends, and slice it into thin, even pieces, about 1/8" thick. Pat the squash slices dry with a kitchen towel, as excess moisture can affect the coating process.
Next, prepare your coating mixtures. You will need three shallow bowls or plates for this step. In the first bowl, whisk together eggs and milk, and a pinch of salt. You can also add some hot sauce to this mixture for an extra kick. The second bowl should contain flour, and the third bowl can be filled with cornmeal, panko breadcrumbs, or a combination of flour and cornmeal for a double coating.
Now, it's time to coat the squash slices. Start by dipping the squash into the egg mixture, ensuring each slice is well-coated. Allow any excess to drip off, then move on to the next step. This step can be a little messy, so be careful!
After coating the squash in the egg mixture, it's time to dredge them in flour. Gently roll each slice in the flour until well coated. Make sure every inch is covered, as this will help create a crispy exterior and prevent the squash from becoming soggy.
For an extra crispy texture, you can add an additional coating step. After coating the squash in flour, dip them into the egg mixture again, and finally, dredge them in cornmeal, breadcrumbs, or a flour-cornmeal mixture. This extra step will ensure a golden, crunchy exterior.
Once your squash slices are coated, carefully lower them into the hot oil using a slotted spoon or metal basket. Fry in small batches to maintain the oil temperature and avoid overcrowding. Follow the frying instructions provided in the previous response, and you'll have perfectly cooked, crispy deep-fried squash!
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Frying the squash
Preparation
Wash the squash and cut off the ends. Then, slice the squash into thin slices, about 1/8" thick. You can also add some seasoning to the slices at this stage, such as Tuscan garlic. Next, prepare the oil. You can either use a deep-fat fryer or a deep, large skillet. Add about 1/2 inch of oil and heat it over medium heat. If you don't have a thermometer, you can use a wooden skewer to test if the oil is hot enough—when the oil is ready, bubbles will form around the skewer and float to the surface.
Battering
Before frying the squash, you need to batter and coat the slices. The first step is to dip the squash slices into a mixture of egg and milk, and then dredge them in flour until they are well coated. You can also add some hot sauce to the egg mixture. For a gluten-free option, use gluten-free all-purpose flour.
Frying
Once the oil is hot, use a slotted spoon to carefully lower the battered squash slices into the oil. Fry the squash in small batches to avoid overcrowding the pan, which can cause the temperature to drop and result in soggy slices. Fry the squash for about 30 seconds before using tongs to flip them over. Fry the other side for another minute or two, until the slices are golden brown and crisp.
Draining and Serving
Remove the fried squash from the oil and place them on a paper towel-lined plate to absorb any excess oil. Sprinkle salt over the fried squash before serving. Fried squash is best served fresh and warm, but you can also store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave for about 30 seconds or in the oven at 250ºF/120ºC until serving.
Alternative Methods
Instead of deep frying, you can also air fry the squash with just a hint of oil spray. You can also freeze uncooked, coated squash slices and fry them straight from frozen!
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Storing the fried squash
While fried squash is best enjoyed straight from the fryer, you can store any leftovers in an airtight container in the refrigerator for up to two days. To keep the squash warm before serving, place it on a baking sheet in the oven at 250ºF/120ºC.
If you want to store your fried squash for longer, you can freeze it. Raw squash pieces retain more flavour and texture if you blanch them before freezing. To do this, cook the pieces in boiling water for about three minutes, then plunge them into a bowl of ice cubes and water to stop the cooking process. Pat the pieces dry, then wrap them tightly in a freezer bag or double-wrap them in plastic and foil. Stored this way, squash will maintain its quality for 10 to 12 months, but it will remain safe to eat beyond that.
If you're using a vacuum pack, the shelf life of frozen squash can be extended. However, vacuum packaging cannot be used as a preservation method by itself. Always follow the manufacturer's instructions when using vacuum packaging.
If you have a dehydrator, you can dehydrate your squash and store it in an airtight container for up to two months. To do this, peel the skin, cut the squash in half, and remove the seeds and stem. Cut the squash into 1/4-inch strips and steam them until tender (about three minutes). Then, dehydrate them at 140ºF for two to three hours. Reduce the temperature to 130ºF and let the squash dry until it's brittle.
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Frequently asked questions
The ideal temperature for deep-frying squash is between 350 and 375ºF (176-190ºC).
Deep-fry the squash for 1-2 minutes on each side, or 3-4 minutes in total, until it is golden brown and crisp.
Wash the squash and slice off the ends. Then, slice the squash into thin slices, about 1/8" thick.
Vegetable oil is a good option for deep-frying squash.
To prevent the squash from becoming soggy, ensure that the oil is hot enough before adding the squash. Also, avoid overcrowding the pan, as this can cause the temperature to drop. Drain the fried squash on a wire rack or paper towels.
