Last weekend my grandparents came down to see the house, since they havent yet and we cooked dinner for them and just kind of hung out and then David and I picked my grandma’s brain for some of her old family recipes. She makes some of my favorite side dishes, like most souther grandmas! Things like macaroni salad, cucumbers in vinegar, creamed corn, annnnd the famous fried squash and onions, which I suggested we have as a side dish to our tasty meal so she could give me a little lesson. Its not that I can’t sauté up some summer veggies on my own but she gets them just the right amount of crispy and delicious so I was looking for a few tips on improving upon any failed attempts I have made in the past, annnnd a little help with some of the side dishes, and she definitely delivered! If you’re looking to make some hearty southern fried squash, here is my attempt to rehash Mimi’s hands on lesson in the kitchen.
- 2-3 large squash sliced (or quartered, whichever you prefer)
- 2 onions halved and sliced
- vegetable oil
Slice the squash and onions and mix them together in a large mixing bowl. then spoon flour on top of the ingredients and mix well.
Mimi says the best method is to hand toss it, starting form the bottom and folding the flour through the mixture until all the pieces are coated. Also, make sure none of the pieces stick together since you want all the sides coated pretty well. While you’re doing this put enough vegetable oil in a large pan to coat the bottom
Continue to let the oil heat until you can flick flour in it and it sizzles and crisps right up, then you know you’re cookin’! Start with the pan on high and if needed you can reduce the het throughout, but you never want to be below about a 7 unless your stove is unusually hot and fast cooking.
Next, add large handfulls of the squash and onions to the pan, making sure to distribute them evenly across the bottom.
Then make sure that they are all pressed flat to the bottom and there are no air pockets and that something is always touching the bottom of the pan to get crispy and delicious. Once everything is spread evenly, let the mixture simmer for a bit to let to bottom get nice and toasty. you can check occasionally by pulling up the sides with a spatula because it starts to stick as you cook it.
When you feel that the bottom is pretty browned, slide the spatula underneath to lift and flip large sections of the squash and onions all at once, so they are kind of stuck together.
Continue this process until they are relatively browned on all sides and the squash are cooked all the way through. This takes about 30 minutes. As you finish, tilt the pan at an angle and pull all the squash and onions to the top side to drain off as much of the oil as possible and then move the drained veggies to a serving bowl.
Then its time to eat! Its best to make sure these finish just as you are getting ready to eat, as they are not as good cold. AND, if you have left overs like we did, you can reheat them by throwing them into a warm pan with no oil for a few minutes until they heat all the way through. Microwaving is definitely NOT your friend here. But MMMMM are these good! Hope I can pull it off on my own next time!