The only way my kids would eat squash is fried. I have two ways of frying it. Deep-fried, it's wonderful and pan-fried, it's delicious!
For Pan-Fried
You will need six yellow squash, 1 small chopped onion, 1/2 cup oil, 1/2 tsp. salt 1/2 tsp. black pepper
Wash squash and cut into slices. Place in a large saucepan, cover with water and boil until squash is tender. Drain well. Sauté onion in oil in a large skillet. Add squash, salt, and black pepper. Cook over medium high heat, stirring constantly with a spatula, until squash begins to brown. Add more salt and pepper if desired. Serve hot.
For Deep-Fried
You will need six yellow squash, washed and sliced, 1 cup cornmeal, salt and pepper in a baggie or brown sack, 1 cup oil (or more). Shake the squash in the cornmeal and seasonings until it's coated. Meanwhile, heat the oil until a drop of water sizzles. Place the squash slices in the oil and cook until brown, turning once. Drain on paper towels.
For Pan-Fried
You will need six yellow squash, 1 small chopped onion, 1/2 cup oil, 1/2 tsp. salt 1/2 tsp. black pepper
Wash squash and cut into slices. Place in a large saucepan, cover with water and boil until squash is tender. Drain well. Sauté onion in oil in a large skillet. Add squash, salt, and black pepper. Cook over medium high heat, stirring constantly with a spatula, until squash begins to brown. Add more salt and pepper if desired. Serve hot.
For Deep-Fried
You will need six yellow squash, washed and sliced, 1 cup cornmeal, salt and pepper in a baggie or brown sack, 1 cup oil (or more). Shake the squash in the cornmeal and seasonings until it's coated. Meanwhile, heat the oil until a drop of water sizzles. Place the squash slices in the oil and cook until brown, turning once. Drain on paper towels.
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