Today summer squash is often streamed or grilled, but once or twice each summer I fry it. So I was thrilled to find a hundred-year-old recipe for Fried Summer Squash.
When I make fried squash, I generally “bread” it with flour. The old recipe called for actual bread crumbs. The bread crumbs are a nice twist to this classic comfort food.
Here is the hundred-year-old recipe:
Yellow summer squash or zucchini could be used in this recipe. I used yellow straightneck squash to more authentically replicate the hundred-year-old recipe. According to Wikipedia, “the first records of zucchini in the United States date to the early 1920s.” Since this cookbook was published in Minneapolis, Minnesota in 1917, the cookbook author won’t have used zucchini.
And, here is the recipe updated for modern cooks:
Fried Summer Squash
3 small summer squash
salt and pepper
3/4 cup bread crumbs
1 egg, slight beaten
shortening or cooking oil
Wash and cut the squash into 1/2-inch slices. Sprinkle slices with salt and pepper, dip in the beaten eggs, and coat with bread crumbs. Set aside.
In the meantime, heat 1/2 inch of shortening or oil in a large frying skillet. When hot, carefully place the breaded squash slices in the skillet in a single layer. Depending upon pan size, the squash slices may need to be cooked in several batches. Fry for about a minute or until the bottom side of each slice is lightly browned, then gently turn and fry until the other side is browned. Remove from pan and drain on paper towels. Serve immediately.
Cook’s note: Some of the breading will fall off the squash during cooking. This is okay, the remaining breading is enough to make an attractive and tasty dish.
The old recipe calls for coating the squash slices with bread crumbs, both before and after dipping in egg. When I made this recipe very few bread crumbs clung to the squash slices prior to dipping it in the egg – so I skipped this step when updated the recipe. It works fine to only coat with bread crumbs after dipping in the eggs.