Fried Squash with Pimento Cheese

Posted by Callies Biscuits on

Growing up in Charleston and spending a lot of time with my father, we often ate at Miss Kitty's Meat and 3, which is now The Tattooed Moose. I loved Miss Kitty and her food. In fact, it's where I learned to love fried food! Her fried okra was my favorite, that is until one day I tried her fried squash - Woah! Amazing! I can remember thinking, I don't even like squash-- but I could eat this every day. 

This recipe is not only for my children, but my new favorite party appetizer. The combination of crispy hot fried squash with a dollop of cool pimento cheese is a perfect spring treat. Thank you, Miss Kitty!

For this recipe, I have included two different ways to batter your squash before frying. Both are equally delicious, I just happened to not have any eggs on hand when I was making them and discovered a quick and easy 2-ingredient method (flour and milk) that turned out like a tempura batter!

Fried Squash with Pimento Cheese

You'll Need:

    - 1 cup canola oil (or any other frying oil you have on hand) - 2 yellow squash, sliced into ¼ inch rounds - 1 cup all-purpose flour - 2 teaspoons salt, plus more for sprinkling after frying - 1 teaspoon freshly ground pepper - 2 eggs, lightly beaten - 1 cup Callie's Fiery Pimento Cheese (or Regular if you don't like it spicy!) - 1/4 cup chopped chives, for garnish

How To:

    1. Heat oil in a cast-iron skillet, or other heavy-duty pot over medium-high heat until a thermometer reads 350°F. 1. Place the pimento cheese into a quart-sized zip lock bag and cut a small corner off the bag to make a piping bag. Set out, and let come to room temperature. 1. Mix the flour, salt, and pepper together in a shallow dish. Place the eggs in another shallow dish. 1. Dip each squash round into the flour first, and then place each round in the egg mixture and then back to the flour and coat thoroughly. Move to a wire baking rack before frying. 1. Place 6 squash rounds at a time into the oil, being careful not to splash the hot oil. It is important that you do not overcrowd your pan, as it will lower the temperature of the oil and the squash will not get as crispy as you want. Fry squash on each side until they turn golden brown, 1 to 2 minutes. 1. With a metal spider or a set of tongs, carefully remove the squash and place on a clean wire baking rack or a plate lined with paper towels. Sprinkle with salt immediately. 1. Once the fried squash rounds have cooled (just a little bit), pipe a teaspoon of pimento cheese on each round. Sprinkle with chives and serve immediately. Enjoy!

      "To get my girls to try new things, I use the following philosophy - If I fry it, they will try it!"~Carrie
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