Southern Fried Squash (Paleo, Gluten & Grain Free)
This simple and healthy take on Southern Fried Squash is at the top of my list of summertime favorites...gluten & grain free!
I don't know about you, but I grew up on this classic side dish with fresh squash right from the garden. We had a huge garden and this vegetable was my absolute favorite. I would get pretty excited when my mom would fix up a batch of this southern-fried favorite.
And now, with a family of my own, we have carried on that tradition with planting a garden every summer. Yellow squash is a MUST. We always have an abundant supply and I use this vegetable for so many dishes, but frying it up is our favorite.
Let’s take a look at the ingredients in traditional fried squash...
Most of your versions from back in the day when your grandmother would make fried squash would have ingredients such as white bleached flour, corn flour and sometimes even sugar and then cooked in canola, vegetable or peanut oil. All of these ingredients I just mentioned here are all inflammatory and can lead to all sorts of health concerns.
These ingredients were not designed for our bodies to consume because the way they are processed, what I call "man-made" and not natural. But I have good news, you don't have to use any of those ingredients ever again to be able to make all your favorite dishes, especially this one.
My Chick-Fil-A Chicken Nugget Recipe
What You Need To Make Fried Squash
When in comes to frying squash, or anything for that matter, I like to use avocado oil. Fried foods get a bad rap, but it's mainly because of the unhealthy oils and flours that are used. I then replace the white bleached flour and corn with my gluten/grain-free flours that I always have on hand, arrowroot and almond flour. I promise you will not be able to tell a bit of difference from the way your momma or grandmother use to make it!
- organic yellow squash
- almond milk
- almond flour
- arrowroot flour
- garlic powder
- onion powder
- sea salt
- avocado oil
How To Make Fried Squash
- Slice squash into thin slices (about 1/4 inch thick) and set aside.
- Prepare dredging station beside the stove for easy access. You will need two pie plates, one for milk, one for flour mixture. Add the almond milk to a pie plate and the flour mixture to a separate pie plate . I like using pie plates because it is less messy than just a regular plate.
- Turn skillet on medium-high heat and coat bottom with 1/2 inch avocado oil.
- Dip squash in the milk and then into the flour mixture. Make sure both sides are coated well with each. You will need to work in batches so you do not crowd the pan. If there are too many in the pan, the squash will steam instead of get crispy.
- Put the squash into the hot skillet and turn frequently to prevent burning. I like to cook each side for about 2-3 minutes and flip as needed until golden brown.
- Lastly, remove the squash to a plate lined with a paper towel.
- Add sea salt to taste and serve. Enjoy!
A Few Tips For Frying The Squash
- Make sure the oil is really hot before adding squash to the pan.
- Work in small batches so the squash will crisp up instead of steam.
- Flip the squash frequently to prevent burning.
You won't believe how incredibly delicious this fried squash is and you sure won't miss the traditional man-made ingredients used...and your body will thank you for it. Enjoy fried food and feel good too!
Southern Fried Squash (Paleo, Gluten & Grain Free)
Ingredients
- 2-3 yellow squash
- 1/4 cup avocado oil
- 1/4 cup almond milk
- 1/2 cup almond flour
- 1/4 cup arrowroot flour
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons onion powder
- 1 teaspoon sea salt
Instructions
- Slice squash into thin slices (about 1/4 inch thick) and set aside.
- Prepare dredging station beside the stove for easy access. You will need two pie plates, one for milk, one for flour mixture. Add the milk to a pie plate and the flour mixture to a separate pie plate. I like using pie plates because it is less messy than just a regular plate.
- Turn skillet on medium-high heat and coat bottom with 1/2 inch avocado oil.
- Dip squash in the milk and then into the flour mixture. Make sure both sides are coated well with each. You will need to work in batches so you do not crowd the pan. If there are too many in the pan, the squash will steam instead of get crispy.
- Put the squash into the hot skillet and turn frequently to prevent burning. I like to cook each side for about 2-3 minutes and flip as needed until golden brown.
- Lastly, remove the squash to a plate lined with a paper towel.
- Add sea salt to taste and serve. Enjoy!
Notes
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More Healthy Recipes To Try
- Pan-Fried Chicken With Creamy Lemon Sauce & Capers
- Paleo Buttermilk Drop Biscuits
- Creamy “No Potato” Soup Recipe
- Asian Sesame Honey Chicken
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