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Cheddar Fried Squash

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Cheddar Fried Squash is an easy and delicious way to jazz up your fridge full of squash or zucchini! Kids love it too!

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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!

Cheddar Fried Squash

Cheddar Fried Squash

Simple and delicious, Cheddar Fried Squash is a Southern favorite and a great side dish to use up all that squash and zucchini from the garden.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: side dish
Cuisine: southern
Servings: 4 servings
Calories: 350kcal

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!

Nutrition

Calories: 350kcal
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

Filed Under: Appetizers, Dinner, Side Dish Tagged With: Appetizers, cheese, croquettes, dinner, fried, fritters, meatless, patties, quick, Side Dishes, skillet, snacks, Southern, squash, vegetables, vegetarian

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Reader Interactions

Comments

  1. Mrs. Skipper says

    June 4, 2010 at 9:57 am

    OMG!! I am definitely going to try this one!

    Reply
  2. Joy says

    June 4, 2010 at 12:52 pm

    I have to try this recipe. It is an interest twist to squash. I'm so used to just sautee it or grilling it.

    Reply
  3. Michelle says

    June 4, 2010 at 7:43 pm

    wow. I got the kids to eat summer squash this week. I might actually get them to LIKE it with this! Thanks for sharing!

    Reply
  4. Belinda @zomppa says

    June 4, 2010 at 8:15 pm

    That is the coolest squash ever.

    Reply
  5. Alison says

    June 6, 2010 at 9:13 am

    I love fried zucchini but never added cheese to the breadcrumbs. Will have to try!

    Reply
  6. Jessiker says

    June 6, 2010 at 2:09 pm

    WOW…that looks delicious!!

    Reply
  7. Jess Simpson says

    June 6, 2010 at 4:13 pm

    That looks yummy! I think I may even be able to get the boyfriend to eat this one 🙂
    Thanks for sharing!

    Reply
  8. Linn @ Swedish Home Cooking says

    June 6, 2010 at 6:54 pm

    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!

    Reply
  9. Cooking with Coley says

    June 6, 2010 at 10:51 pm

    This looks so unique and so delicious! Excellent presentation – no surprise you made the top 9!

    Reply
  10. Kim says

    June 23, 2010 at 9:44 am

    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

    Reply
  11. candace says

    June 23, 2010 at 11:14 am

    This looks so yummy I posted it on the Cabot Creamery Cooperative Facebook page. Perfect for a summer appetizer!

    Reply
  12. Ashley Elaine says

    July 25, 2010 at 6:33 pm

    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.

    Reply
  13. Stef says

    July 21, 2014 at 3:28 pm

    This looks delicious! And it may be a dumb question, but how do you make the fresh breadcrumbs?

    Reply
  14. jodiemo says

    March 29, 2017 at 4:05 pm

    5 stars
    Delish!

    Reply

Trackbacks

  1. Meal Plan for 6/24-6/30 | says:
    June 23, 2011 at 8:44 pm

    […] -Dinner: Earth Fare Veggie Burgers, Cheddar Fried Squash […]

    Reply
  2. Sauteed Swiss Chard and Summer Squash ⋆ Two Lucky Spoons says:
    May 24, 2017 at 7:17 am

    […] course, I now have 10 ( yes 10!) squash and zucchini plants that are pumping out 1 or 2 squashes each every day! Pair that with the Swiss Chard that is just as prolific and what you end up with is […]

    Reply
  3. Summer CSA Week #7 – Penn's Corner Farm Alliance says:
    July 12, 2018 at 10:44 am

    […] Grilled Summer Squash Tacos, Cheddar Fried Squash,  Corn, Squash, and Green Onion […]

    Reply

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