Fried Squash

5 from 5 votes

This easy Fried Squash with a Crispy Cornmeal Batter is crispy on the outside and soft on the inside. They make a perfect appetizer or meal.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 106kcal

Author: Willow Moon

Ingredients

2 yellow summer squash or zucchini
½ cup cornmeal
2 teaspoons sriracha powder
1 ½ tablespoons nutritional yeast optional
¼ teaspoon salt
pepper to taste
2 tablespoons unsweetened plain soy milk
Canola oil or other high heat oil

US Customary - Metric

Instructions

If baking, preheat oven to 450°F.
Cut off the ends of yellow squash and slice into ¼" slices (or a little bigger).
Mix cornmeal, sriracha powder, nutritional yeast, salt, and pepper in a bowl.
In a separate bowl, pour unsweetened plain soy milk.
In assembly line fashion - dip yellow squash into the soy milk, then corn meal mixture. Put dredged squash on a plate.
Frying:
Heat canola oil (you will need about a ¼" or so covering the pan) to 350°F. 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:
Place battered squash on an oiled parchment paper lined baking sheet. Cook squash at 450°F for 8-10 minutes, then flip and cook for another 8-10 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