I have a unique way of preparing summer yellow squash. Every time I have mentioned this method of preparing squash to anyone, they are always amused. My version is EASY and delicious, so I thought I'd share my recipe. Well, it's not REALLY a recipe exactly.... us country folk don't do much measuring and fiddlin' with amounts. We just pinch, shake, pour, and dab... and we go a lot on what "looks right." When it looks done, it's usually done....
Anyway ... I use yellow crook-neck squash instead of the standard summer squash for two reasons. One, it's what I was raised on.... what my mother fixed when she taught me to cook. And two, there are less seeds in the crook-neck squash.
I start by cutting the neck in circles, but when I get down to the main body of the squash, I cut around and around, cutting pieces off, like this....
I don't like to use the seeds. And the key is to make sure you have a bit of the yellow on every piece, since the yellow browns better than the inside white flesh.
Discard your seeds...
This is about the right size pieces....
Coat with flour....
Next, dump the squash, lightly coated with flour, into an iron skillet of hot oil...
Fry over medium heat. Turn when one side starts to brown....
Fry until a mixture of golden and light brown...
For a country supper, serve hot with new buttered potatoes, fresh green beans, and sliced tomatoes...
Then sit and watch it get cold while your husband runs late for supper....
Well, you don't have to follow that final step!
