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fried squash recipe with Turmeric Pepper Dust
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This fried squash recipe offers a delightful crunch and vibrant flavor, perfect for busy families seeking healthy, easy dinner ideas. It transforms humble squash into a crispy, golden delight that even kids will love.
Ingredients
- 2 medium summer squash (yellow or zucchini), about 1.5 lbs (680g), sliced into 0.25-inch rounds, firm and blemish-free
- 0.5 cup (60g) all-purpose flour
- 2 large eggs, lightly beaten
- 0.5 cup (50g) breadcrumbs (panko or regular)
- 2–3 tablespoons Turmeric Pepper Dust blend (containing turmeric, black pepper, garlic powder, onion powder, salt)
- 0.5 teaspoon salt
- 0.25 cup (60ml) vegetable oil (or similar high-heat oil) for frying
Instructions
- Prep The Squash: Wash and slice summer squash into 0.25-inch thick rounds. Pat each piece thoroughly dry with paper towels to ensure crispy fried squash and prevent sogginess.
- Set Up Breading Station: Arrange three separate shallow dishes. Place the 0.5 cup of flour in the first. In the second, pour the 2 lightly beaten eggs. In the third, combine the 0.5 cup of breadcrumbs with 2-3 tablespoons of Turmeric Pepper Dust blend and 0.5 teaspoon of salt, stirring well.
- Coat The Squash: Dredge each squash slice first in flour, shaking off any excess. Dip it into the beaten egg, letting surplus drip back into the dish. Finally, coat generously in the seasoned breadcrumbs, pressing gently to ensure an even, thick layer adheres.
- Heat The Oil: Heat 0.25 inch (0.6 cm) of vegetable oil in a large 10-inch skillet over medium-high heat, aiming for about 350°F (175°C). Test the oil’s readiness by dropping a tiny piece of breading; it should sizzle immediately and vigorously.
- Fry To Golden Perfection: Fry squash in batches, ensuring not to overcrowd the pan, for 2-3 minutes per side until each piece is beautifully golden brown and crispy.
- Drain And Serve: Once fried, transfer the golden squash pieces to a wire rack lined with paper towels to drain any excess oil. Serve your crispy fried squash immediately for the best flavor and texture.
Notes
Pat squash thoroughly dry and avoid overcrowding the pan to prevent sogginess. Ensure oil is hot but not burning; adjust heat to medium for even cooking. If breading is not sticking, make sure the squash is dry, press breadcrumbs firmly, or try thickening the egg wash with a splash of milk. For a lighter option, air fry at 375°F (190°C) for 10-12 minutes, flipping halfway. This recipe offers adaptations for gluten-free, Keto, Vegan, Diabetic-Friendly, and Paleo diets. Pre-slicing squash a day ahead can save prep time.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (100 g)
- Calories: 180 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg