Recipe by Lavender Lynn
This recipe is from greengiantfresh.com I am on a quest to find more vegetable recipes for my family.
Top Review by breezermom
If you leave out the bacon/bacon grease, you are doing this recipe and yourself a disservice! Don't make the recipe. This is what makes the recipe. My mom always fried her squash in a cornmeal mix, and I seem to remember my Dad's mom cooking her's in bacon grease. This is absolutely wonderful! Growing up, I was taught to turn my squash from the grease once I saw it bubblying through the edges....so that is what I did, and these turned out perfedtly! I thought one zucchini and one yellow squash would be sufficient for a serving....but everyone was fighting for the last few bites. So delicious, everyone wanted more. Of course, I grew up in the age of eating "healthy" and haven't fried squash in a while.....well, after eating this, I'm taking the habit back up. A southern girl is going back to her roots, bacon grease and all! Thanks for confirming that old habits aren't always bad!
- 3 slices bacon
- 1⁄2 medium onion, sliced thinly
- 1⁄4 cup cornmeal
- 1⁄8 cup flour
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 6 ounces zucchini, in 1/4 inch slices
- 6 ounces crookneck yellow squash, in 1/4 inch slices
- 2 tablespoons canola oil
Directions See How It's Made
- In large skillet, cook bacon on medium heat until crisp. Reserve drippings in skillet. Remove bacon; drain on paper towels; Crumble and set aside.
- Add onion to bacon drippings and saute until soft and slightly golden. Remove onion and set aside. Reserve drippings in skillet.
- Mix cornmeal, flour, pepper, and salt in bowl. Dredge each piece of squash in cornmeal mixture covering both sides. Place on plate.
- Heat bacon drippings and canola oil on medium-high heat. Add enough yellow squash and zucchini slices to cover bottom of pan. Cook until centers and edges are brown, about 2 to 3 minutes per side. Drain.
- Repeat until all squash is fried. Place in serving bowl; toss with onion and garnish with bacon pieces.