I LOVE, LOVE, LOVE Fried Eggplant, Yellow Squash or Zucchini! It’s my favorite way to eat these veggies. It’s also incredibly easy to make. I dredge the squash in cornmeal making sure both sides are coated well and then fry in butter until both sides are crisp browned and tender. I drain the squash on paper towels, sprinkle with salt and pepper and it’s ready to serve.
Are you trying to find inventive ways to get your kids to eat squash? Here’s one of them. This recipe is absolutely delicious. I can eat a bowl full of it in one sitting! No kidding. It’s also great reheated in the microwave for leftovers, too. I sprinkle a lot of salt and pepper on mine and then practically inhale this stuff. 🙂
Rolling sliced squash or eggplant in cornmeal and frying in butter until completely done creates a wonderful, almost sweet-tasting vegetable. A little salt and pepper and it is a wonderful side dish. It is also a good base for Eggplant Parmesan or Zucchini Parmesan.
People who don’t normally eat any of these three types of vegetables usually love them prepared this way. If you are vegan you can substitute olive oil or coconut oil for the butter.
I have tried cutting down the butter (and therefore the calories) but it just doesn’t work as well. I’ve tried making it by just spraying cooking spray in the skillets. That really doesn’t work. I’ve used special pans where you’re not supposed to have to add oil. That also doesn’t work.
The squash and eggplant need the moisture from the butter/oil in order to turn out right and not be dried out. I’ve tried baking it with parmesan cheese in my Parmesan Baked Yellow Squash but that’s totally different in texture and taste. I suppose all that butter is what helps give the squash such a superior taste.
While Fried Eggplant, Yellow Squash or Zucchini is gluten free it can’t be considered healthy because of all the butter/fat that is used to cook it in. It is delicious however. You can also check out my Fried Zucchini recipe where I’ve singled out zucchini and just made that with this basic recipe.
I got this recipe from a neighbor who I also went to church with in Florida. She invited us over for dinner one night and she served steaks with heaps of grilled onions and fried zucchini or yellow squash and some kind of rich dessert. I can’t remember the dessert, but these were so simple and wonderful tasting that I began adding them to our regular dinner menus.
When I initially posted this recipe in June 2012, I had only begun my blog a couple of days before hand. I had served this for company, but really didn’t have time to take good pictures at any stage of the process. Plus, I was using an iPhone 3 to take pictures and it really didn’t do the job very well, but that’s all I had to work with.
I recently remade this recipe (January 2015) making all three kinds of the squash so you could see a better presentation of what this delicious side dish looks like. I’ve made it a LOT over the years. Usually I only make one kind of squash and serve it with any main dish entree I’m making. But for the purpose of this post, I went ahead and made all three. Fried Eggplant, Yellow Squash or Zucchini is a wonderful side dish that I drool over every time I make it. I hope you enjoy it too.
I have to admit Fried Eggplant, Yellow Squash or Zucchini is one of my favorite ways to eat these three veggies!
Here’s a plate of Fried Yellow Squash. This is a succulent and amazing way to serve it.
This is a tray of Fried Eggplant. Eggplant is so wonderful made this way.
Fried Zucchini is so mouthwatering. I love eating zucchini when it’s dredged in cornmeal, fried in butter and sprinkled with lots of salt and pepper! 🙂
I usually place cooked eggplant, yellow squash or zucchini in a paper towel-lined serving bowl. As I layer the cooked squash, I add salt & pepper. It is not necessarily pretty, but it is delicious. When my kids were little this was how we got them to eat squash.
Here’s what I did.
I used these ingredients. Unless you order online or live in Massachusetts you probably won’t be able to find this amazing stone ground corn meal. We were in New England in fall 2014 and I picked up several bags of this cornmeal and now it’s kept in the freezer until I’m ready to use it in recipes.
Wash zucchini. Slice off ends. Place cornmeal in a small bowl. Slice zucchini and then dredge each side very well in the cornmeal.
Heat your skillet to a medium heat and melt a tablespoon or so of butter. Swirl the butter around in the pan so it’s completely coated. Add zucchini slices, cover with lid, and fry about 5 minutes or until the bottoms are well browned.
Using a fork, turn zucchini pieces over. Dab small dabs of butter around the edge and in between some of the zucchinis so there’s enough moisture for the zucchini to brown. The zucchini on the left are not done enough so they will be turned over a few more times until completely done. Cover and continue to cook the zucchini in batches with additional butter until all the zucchini is cooked through.
As each batch of zucchini comes out of the skillet, place it on paper towel-lined plates to absorb some of the extra butter. Sprinkle with salt and pepper.
Continue layering zucchini and sprinkle each layer with more salt and pepper until finished. This is an excellent way to use up those big whopper zucchinis from the garden that have gotten too big. Once they get to a certain size they start getting tough, but they work great in this recipe.
Repeat this process with the yellow squash.
Fry the yellow squash. Add more butter if the pan seems dry. (Cover with lid).
Turn yellow squash over with a fork. Add more butter and recover with lid. The squash on the right will have to be cooked a little longer. They are not cooking as quickly as the squash on the left side. Once squash is cooked, place on paper towels to drain. Sprinkle each layer with salt and pepper. Continue cooking until all the yellow squash is cooked.
Now repeat the process again with eggplant. Peel the eggplant (the skin is bitter). Dredge eggplant slices in cornmeal.
Fry in butter until the bottoms are well browned. (Cover with lid).
Turn eggplant over and dab with more butter as needed. Cover with lid. I use a lot of butter. If you look closely you can see little dabs of butter between the eggplant slices. When done, drain on paper towels and sprinkle with salt and pepper. Continue cooking until all the eggplant slices are cooked.
Serve Fried Eggplant, Yellow Squash or Zucchini with whatever main dish you desire.
Fried Eggplant, Yellow Squash or Zucchini are all so delectable.
Eggplant is on the left, yellow squash is in the middle, and zucchini is on the right.
Here’s the recipe.
FRIED EGGPLANT, YELLOW SQUASH OR ZUCCHINI
(Recipe adapted from Lorrel Newton, when we attended First Baptist Church Indian Rocks, Largo, FL)
- 3 medium zucchini, yellow squash or eggplants, washed, ends cut off, and sliced in 1/8” slices
- about ½ to 3/4 cup [url href=”http://www.wayside.org/” target=”_blank” title=”longfellow’s wayside inn corn meal”]Longfellow’s Wayside Inn corn meal [/url]or regular corn meal
- 3 tbsp. unsalted butter
- Salt and pepper, as desired
- Heat about 1 tablespoon butter in a skillet.
- Place cornmeal in a small bowl.
- Wash veggies.
- (Peel eggplant).
- It is okay to leave a little water on it because it makes the cornmeal adhere to the squash or eggplant better.
- Dredge squash or eggplant slices in cornmeal to cover completely on one side.
- Turn slices over and coat other side with cornmeal.
- Place squash or eggplant in skillet. Cover with lid.
- Cook about 5-10 minutes until the bottoms are light-to-medium brown.
- Turn squash or eggplant slices over with a fork.
- Dab with another tablespoon or two of butter so that the butter melts evenly over the entire surface of the skillet.
- Replace lid cover. Cook an additional 5-10 minutes or until bottoms are lightly browned.
- Remove to medium-sized paper towel-lined platter to drain.
- Sprinkle with salt and pepper.
- Heat another tablespoon of butter in skillet and repeat the process until all the squash is cooked.
- Season each cooked layer of squash or eggplant with salt and pepper, as desired.
This is a great way to get your kids to try eggplant.
If you have a lot of garden produce or yellow squash coming in from your CSA, this is a great way to cook some of it up.
Fried Zucchini is amazing.
We absolutely love Fried Eggplant, Yellow Squash or Zucchini. It is so scrumptious I can eat plates of this stuff!