a southern summer staple

If you've ever eaten a full meal at a Southern table during the summer, chances are good that you ate some homegrown squash. In my family, chances are good that the squash in question was fried.


I first remember eating fried squash at my grandma's house, along with a plethora of other things--cornbread, green beans, peas and dumplins, either mashed potaters or taters in white sauce, and corn on the cob, to name a few. The method is simple but a bit time-consuming, especially when you consider all the other things going on simultaneously in and around the oven.


No one ever left the table hungry, that's for darn tootin'.

Fried Squash
(as taught to me by my grandma and ma)

2-3 yellow summer squasherinos
1 egg, beaten in a bowl
1/2 cup cornmeal, possibly more
salt and pepper
butter

Heat a frying pan over medium-high heat and melt a tablespoon or so of butter until it sizzles.
Cut the squash into approximately 1/4" thick slices. Dunk each slice in the egg mixture and then dredge it in cornmeal. Place carefully in the heated pan, add salt and pepper, and fry until brown. Flip to fry the other side, add salt and pepper, and apply more butter as needed--you must never get a dry pan. After both sides have browned, remove to a plate lined with a napkin or paper towel to drain. Eat as soon as possible.