Fried Squash with a Crispy Cornmeal Batter
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Fried Squash

This easy Fried Squash is crispy on the outside and soft on the inside. They make a perfect appetizer or meal. 
Course Appetizer
Cuisine vegan, gluten free
Keyword baked squash, fried squash
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 106kcal
Author Willow Moon

Ingredients

Instructions

  • If baking, preheat oven to 450°.
  • Cut off the ends of yellow squash and slice into 1/4" slices (or a little bigger).
  • Mix cornmeal or gluten free flour, sriracha powder, nutritional yeast, salt, and pepper in a bowl.
  • In a separate bowl, pour unsweetened plain almond milk.
  • In assembly line fashion - dip yellow squash into almond milk, then corn meal or flour mixture. Put dredged squash on a plate to wait for their execution (I mean frying).
  • Frying: Heat canola oil (you will need about a 1/4" or so covering the pan) to 350°. If you don't have a thermometer you can test the oil by dropping a couple of drops of water into oil. If it sizzles, it's ready. Place dredged squash pieces into oil. Cook on each side until golden brown and crispy. Baking: Cook squash at 450° for 20 minutes, then flip and cook for another 20 minutes, or until crispy on both sides.
  • Serve with vegan sour cream.

Notes

Since corn meal is already crispy,  a good way to tell when the squash is done is the corn meal (or gluten flour, if you are using that) will turn a nice dark golden color. Also, the sriracha powder will darken from cooking.

Nutrition

Calories: 106kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 158mg | Potassium: 397mg | Fiber: 3g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 17.4mg | Calcium: 24mg | Iron: 1.2mg