You know summer is in full swing when the squash and zucchini starts coming in. I have memories of mysterious 5 gallon buckets full of zucchini and summer squash showing up on our back door when I was a kid. While my mother always welcomed free vegetables, after 2 or 3 buckets of squash, she could be seen cursing beneath her breath. Our freezer would be packed full of shredded zucchini and there would be cases of squash canned in the cabinet and we ate fried squash with just about every meal.
Now my Mom used to make Fried Squash with just a little egg and seasoned flour and it was delicious. But I have come to prefer fresh breadcrumbs to give it that extra crunch. I added a little cheddar cheese to the breadcrumbs this time to give it that extra bit of flavor and the results where great. What you get is that crunchy salty outside with the soft and sweet squash in the middle. It’s the perfect side dish or snack. You can make a lot or a little. I would like to throw out there that fresh breadcrumbs are absolutely necessary. The dry crumbs you get in a tub won’t be nearly as good, nor will they fry up as well.
Cheddar Fried Squash
3 small to medium summer squash
2 eggs, beaten with a little water
1/2 cup AP flour
3/4 cup fresh breadcrumbs
1/4 cup shredded cheddar cheese
salt and pepper
oil for cooking
Slice the squash into 1/4 inch thick slices.
Mix together breadcrumbs, cheese and salt and pepper together on a plate.
Place the egg and flour on separate plates.
Heat your oil ( I use bacon grease) in a skillet over medium high heat. it should be about a 1/4 inch deep.
To bread the squash dip first in egg, then flour, then egg again, then breadcrumbs.
Gently place in oil and fry until golden brown on each side, 3-4 minutes.
Drain on paper towels. Serve and enjoy!
Ingredients
- 3 small to medium summer squash
- 2 eggs beaten with a little water
- 1/2 cup all purpose flour
- 3/4 cup fresh breadcrumbs
- 1/4 cup shredded cheddar cheese
- salt and pepper
- oil for cooking
Instructions
- Slice the squash into 1/4 inch thick slices.
- Mix together breadcrumbs, cheese and salt and pepper together on a plate.
- Place the egg and flour on separate plates.
- Heat your oil ( I use bacon grease) in a skillet over medium high heat. it should be about a 1/4 inch deep.
- To bread the squash dip first in egg, then flour, then egg again, then breadcrumbs.
- Gently place in oil and fry until golden brown on each side, 3-4 minutes.
- Drain on paper towels. Serve and enjoy!
OMG!! I am definitely going to try this one!
I have to try this recipe. It is an interest twist to squash. I'm so used to just sautee it or grilling it.
wow. I got the kids to eat summer squash this week. I might actually get them to LIKE it with this! Thanks for sharing!
That is the coolest squash ever.
I love fried zucchini but never added cheese to the breadcrumbs. Will have to try!
WOW…that looks delicious!!
That looks yummy! I think I may even be able to get the boyfriend to eat this one 🙂
Thanks for sharing!
I was out last night very late and I have this unbearable salt/cheese/fried things craving today. Your recipe seem like it could take care of that!
This looks so unique and so delicious! Excellent presentation – no surprise you made the top 9!
I have similar childhood memories. And with only 3 zucchini plants, I'm already wondering what I'm going to do with all of it this year. Thanks so much for sharing this recipe and for not being afraid of using bacon grease!!! This definitely looks good AND cheap too.
~Kim
http://www.kimversations.com
This looks so yummy I posted it on the Cabot Creamery Cooperative Facebook page. Perfect for a summer appetizer!
saved this recipe when you first posted, my squash was ready in the garden so I made it tonight and it was really good. thanks.
This looks delicious! And it may be a dumb question, but how do you make the fresh breadcrumbs?
Delish!