If you’re from the South…was simple fried squash a given in your house for Sunday dinner? My family has always made it – you’ll find it right along side turnip greens, butterbeans, and cornbread.
Fried squash is a southern staple; like buttermilk biscuits and gravy, fried okra and fried bologna sandwiches.
What? I said it.
Fried bologna sandwiches. Pure fat-on fat on white bread. Every now and then I have a craving for a fried bologna sandwich with plain American melted cheese on white bread slathered with fattening-ass mayo.
Won’t admit to that, though. Wait, I just did.
Speaking of cornbread….I would like a show of hands of anyone that has ever poured cold buttermilk over crumbled up cornbread in a glass and eaten it with a spoon.
Don’t lie, Southern people. Don’t hide!
I haven’t had it in years; but it’s fantastic. I had it as a kid many, many times and I can taste it even now.
My Yankee husband would so gag at the thought. It is amazing, though, the things I think about from my childhood that I loved to eat, but I don’t make now.
Oh, wait – my favorite!! What about putting ketchup on butterbeans? Please tell me I’m not the only one. I could go 5 straight years without eating butterbeans but once I get the opportunity – they are not complete without the ketchup. And plenty of salt and pepper.
FYI – if you aren’t brave enough to give the cornbread/buttermilk a try – you could always stick to my Jalapeno Corn Souffle.
These cute little babies are a combination of southern fried summer squash, a cute little slider, twisted with the taste of a classic Italian parm dish.
Fried Summer Squash Parmesan Sliders
2 tbsp olive oil
2 garlic cloves, minced (or 1 tbsp granulated garlic)
1 28 oz can crushed tomatoes
1 16 oz can tomato sauce
1 1/2 tbsp oregano, dried
1 tsp onion powder
1 tbsp basil, dried, plus I added some fresh
1 tbsp freshly ground black pepper
1 1/2 tbsp seasoned salt (like Lawry’s)
1/2 cup red wine (or 2 tbsp red wine vinegar)
1 tbsp Worcestershire sauce
1 lb. summer squash, washed and thinly sliced. Try to get the bigger ones!
Plenty of kosher salt
2 eggs, whisked
2 cups bread crumbs, Italian seasoned
2 cups canola oil
1 lb. Italian blend shredded cheese
1 bag frozen yeast rolls (I used Sister Schubert’s 10-count)
Heat the olive oil over medium heat – add the garlic and saute until fragrant. Add the tomatoes through Worcestershire sauce. Bring to a boil, reduce heat to low and cover. Simmer for at least 3 hours; but stir every now and then to keep from scorching. I know this is longer than I said in the past to simmer this sauce – but I’ve found lately that the longer I keep it on a low simmer the deeper the flavor is.
Preheat oven to 350°. Arrange the yeast rolls on a baking sheet and heat for about 5 minutes – or until warm – NOT golden brown and all crispy. Cover with a towel and set aside.
Increase the oven temp to 400°.
On your workspace, lay out a good bit of of paper towels, then lay the squash discs out in a single layer. Sprinkle with kosher salt and let them “sweat” for about 15-20 minutes. When they look like they are dying under a blanket of sweat, flip them over and salt the other sides. When that side is good and dehydrated – paper towel them all off and get them ready for their bath.
Now, dip each squash disc into the milk, then dredge in bread crumbs; set aside.
Heat the oil in a large frying pan (or use a fryer if you have one) to about 375°. Fry the squash until golden brown and drain on a plate lined with paper towels.
Line a baking pan with aluminum foil and spray with cooking spray. Slice the rolls in half and spread butter on each piece, arranging them on the pan. To each bottom half, add enough squash slices to cover, ladle on some of the sauce, add one more squash piece on top, a little more sauce, then the cheese.
Do not put the tops on the bottoms. Bake for about 10 minutes, or until the cheese is melted thoroughly and the bread is golden-y buttery brown.
Top with fresh basil, if you have it. Top your bottoms with the tops and serve away – with extra sauce to dip in!!
I love fresh basil, and my basil plant is being a little shit right now.
Doesn’t it know I’m working a new full time job? And I have two children…and a husband?
Basil can be so selfish.
This post was a part of Food Network’s Summerfest blog series. Check out the other bloggers’ squash posts below!
Jeanette’s Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry
Cooking With Elise: Orange Summer Squash Bread
Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon
Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche
And Love It, Too: Peter Pan Squash Spiced Oven Fries
Made By Michelle: Pattypan Squash and Tomato Frittata
Cooking Channel: Our Top 5 Favorite Squash Recipes
Daily*Dishin: Summer Squash Confetti Salad
Delicious Lean: Summer Squash Ribbons With Feta and Pine Nuts
Napa Farmhouse 1885: Summer Squash Chips
Ingredients, Inc.: Summer Squash and Kale Sauté
Thursday Night Dinner: Summer Squash Medley
Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip
Healthy Eats: Summer Squash Any Way You Slice It
FN Dish: Cheesy Summer Squash