Cajun Summer Squash Recipe

Name: Cajun Summer Squash
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: Serves 1 or more
Ingredients: 1 teaspoon salt; 1/4 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground black pepper; 1 teaspoon dried thyme leaves; 3-4 medium summer squash, thinly sliced; 1 cup all-purpose flour; 1 cup cornmeal; 1/4 cup milk; 1 large egg; 1 inch safflower or peanut oil, for frying; 1 inch peanut oil, for frying

Inspired by Martha Rose Shulman's "The Spice of Vegetarian Cooking," these Cajun Summer Squash Fritters are unbelievably tender and melt-in-your-mouth delicious! Crispy golden rounds of summer squash, seasoned with a zesty Cajun spice blend, make a perfect appetizer or side dish. Get ready for a flavor explosion!

Prep Time 15 mins

Cook Time 17 mins

Calories 173.4 kcal

Protein 16g

Rating 4.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cajun Summer Squash

1 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 teaspoon dried thyme leaves
3-4 medium summer squash, thinly sliced
1 cup all-purpose flour
1 cup cornmeal
1/4 cup milk
1 large egg
1 inch safflower or peanut oil, for frying
1 inch peanut oil, for frying

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cajun Summer Squash? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Cajun Summer Squash

In a small bowl, whisk together 1 teaspoon salt, 1/2 teaspoon cayenne pepper, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and 1 teaspoon dried thyme.
Sprinkle 1 teaspoon of the spice mixture evenly over the sliced summer squash rounds.
Divide the remaining spice mixture in half. In a shallow dish, combine 1 cup all-purpose flour with half of the spice mixture. In a separate shallow dish, combine 1 cup cornmeal with the other half of the spice mixture.
In a bowl, whisk together 1 large egg and 1/4 cup milk.
Heat 1 inch of safflower or peanut oil in a large, deep skillet or saucepan over medium-high heat to 350°F (175°C). Use a thermometer to monitor the oil temperature.
Gently toss the squash rounds in the flour mixture, shaking off any excess.
Dip the floured squash rounds into the egg mixture, ensuring they are fully coated.
Finally, coat the squash rounds in the cornmeal mixture, pressing gently to adhere.
Carefully place the coated squash rounds into the hot oil, working in batches to avoid overcrowding the pan. Fry for approximately 2-3 minutes per side, or until golden brown and crispy.
Remove the fritters from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve the Cajun Summer Squash Fritters immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

16g

Fat

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Sweets & Sides Side Dishes The Americas American Cajun & Creole Southern Vegetarian Summer Recipes Game Day Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Side Dishes Eggs Dairy Vegetables American Cajun Southern United States Dinner Party Holiday Event Low Fat Vegetarian Deep Fry Dietary Spicy Low Sodium Low Saturated Fat Low Calorie Low In Something Squash Taste Mood Technique