Cherri’s Fried Squash Recipe

Sunday dinners were all about cooking for a large crowd quickly. One of the staples at my parent’s Sunday dinners was Cherri’s Fried Squash.

My mom, Cherri, had a standing Sunday dinner where every Sunday, family and friends would show up to eat, drink and enjoy the company of others. My mom always prepared tons of food. One of the most popular menu was Cherri’s Baked Chicken, Cherri’s Fried Potatoes, and this recipe, Cherri’s Fried Squash.

I think many people on my Facebook feed will remember coming to Sunday dinner and having this dish. So delicious and easy to make for a large crowd.

Enjoy

Fried Squash

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Sunday dinners were all about cooking for a large crowd quickly. One of the staples at my parent’s Sunday dinners was Cherri’s Fried Squash.

Ingredients

Yellow Squash (washed, trimmed and sliced thick)
Wondra Flour (or Unbleached Flour)
Eggs
Milk
Breadcrumbs (Unseasoned or seasoned)
Salt & Pepper
Vegetable or Extra Light Olive Oil

Directions

Step 1
Create 3 separate large bowls with the following: 1) Wondra Flour + salt & pepper 2) Eggs & Milk + salt & pepper -- beaten 3) Breadcrumbs + salt & pepper (if not seasoned) There are no real measurements for this. I usually start with 2-3 eggs and about 1/2 cup of milk for about 4 squash. I just add an inch or so of the breadcrumbs and flour to each individual bowl. You can always add more of any layer later if needed. For the salt & pepper, my mom never really added any, but it tastes better if you add a couple dashes to each layer.
Step 2
Prepare a plate with wax paper and have a couple sheets of wax paper ready.
Step 3
Start by slicing your squash thick like this.
Step 4
Then dip each piece of squash in the flour...
Step 5
Then the egg mixture...
Step 6
Then the breadcrumbs...
Step 7
And place on the wax paper, layering with more wax paper between layers. When all the squash is dipped, cover the plate with plastic wrap and then refrigerate for at least 1 hour and up to overnight.
Step 8
In a large chicken fryer/skillet, add 1/2 inch of oil. I use either Vegetable Oil or Extra Light Olive Oil (what my mom always used). Heat on medium to medium-high heat (depending on your stove, you want the oil to be hot enough to sizzle, but not so hot the breadcrumbs burn quickly).
Step 9
Once the oil is hot, cook the squash in batches. Do not have so many that they touch, be sure to leave room. Cook on one side until brown.
Step 10
Then flip over and cook on that side until brown.
Step 11
Remove from oil and place on paper towels to absorb the excess oil.
Step 12
That's it! Now it's time to eat!