Fried Yellow Squash

Kid-Friendly - Tips

Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Fried Yellow Squash

Ingredients

¾ cup self-rising cornbread mix (such as Martha White®)

salt and ground black pepper to taste

2 yellow squash

cut into 1/8-inch slices

¼ cup olive oil

or more as needed

Stovetop Pork Chops and Potatoes

Tips

Directions

Step 1

Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash seal bag and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.

Step 2

Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil working in batches until center is cooked and edges are crisp 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Nutritional Information

Fried Yellow Squash

Servings Per Recipe:4

Calories: 129.8

% Daily Value *

Protein: 3g 6%

Carbohydrates: 21.2g 7%

Dietary Fiber: 2g 8%

Sugars: 2.8g

Fat: 4g 6%

Saturated Fat: 0.7g 4%

Cholesterol: 0.7mg

Vitamin A Iu: 194.1IU 4%

Niacin Equivalents: 0.6mg 4%

Vitamin B6: 0.1mg 7%

Vitamin C: 8.2mg 14%

Folate: 35.7mcg 9%

Calcium: 80.4mg 8%

Iron: 1.2mg 7%

Magnesium: 20.6mg 7%

Potassium: 207.8mg 6%

Sodium: 418.8mg 17%

Thiamin: 0.1mg 5%

Calories From Fat: 36

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.