Pan-Fried Crookneck Squash

Pan-Fried Crookneck Squash

Good ole Southern fried food! The cornmeal really brings out the flavor of the crookneck squash. I serve this as a side dish with just about any meal during the season.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.
  2. Step 2

    Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.
  3. Step 3

    Add all squash slices to the hot oil and allow to fry for 5 minutes without turning. Turn and continue to fry, flipping every so often, until crispy and golden brown on both sides, 10 to 15 more minutes. Serve immediately.