For a squash variety that’s been around so long, the creamy white scallop variety sure is elusive these days.
Widely grown by native Americans for centuries, and even documented by Europeans in the late 16th century, it seems the only places to find it now is at farmers markets and you-pick-it farms.
I harvested these from such a farm in Dickinson, Texas — just a mile or so from a Galveston Bay inlet, where the same family owners operate a seafood business.
Scallop squash taste as mild as they look and work beautifully steamed, stuffed, grilled or — in this case — fried. As most old-school cooks do, I’ve kept my process and recipe simple. Feel free to spice it up a bit, or add your own breading version, but this rendition of Southern Fried Scallop Squash is hard to beat.
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Southern Fried Scallop Squash
Southern Fried Scallop Squash — A crisp delicious taste of summer
- 2½ lbs - Scallop squash*, cut into half-inch slices
- 1 - Egg, beaten with 2 TB milk
- 1 cup - Corn flour
- 1 TB - Salt
- 2 tsp - Black pepper
Neutral oil (vegetable, canola, etc.) for frying
- Sprinkle salt and pepper over squash slices.
- Add enough oil to a deep skillet to bring it a half-inch in depth; preheat to medium-high (about 350º F).
- When oil is heated, dip squash slices in egg mixture, then dredge in corn flour; place carefully in hot oil.
- Fry until golden brown, about 3-4 minutes, flipping as necessary.
- Drain on paper plates; season, if desired. Eat plain or with your favorite dip (I like Louisiana-style hot sauce.)