18 Crispy Fried Squash Delicious Recipes

Craving something crispy, golden, and utterly delicious? You’re in the right place! Our roundup of 18 Crispy Fried Squash Recipes is here to transform your kitchen into a comfort food haven. Whether you’re after a quick weeknight dinner or a seasonal side that steals the show, these recipes promise to delight. So, grab your apron, and let’s dive into the crunchiest, most flavorful squash dishes you’ll ever taste!

Southern Fried Yellow Squash

Southern Fried Yellow Squash is a crispy, golden delight that brings a taste of the South to your table with minimal fuss and maximum flavor.

Ingredients

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper.
2. Pour 1 cup buttermilk into a separate bowl. Dip each yellow squash round into the buttermilk, then dredge in the flour mixture, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F. Fry the squash in batches, turning once, until golden brown and crispy, about 2-3 minutes per side.
4. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of this recipe lies in the cornmeal coating, which gives each bite an irresistible crunch that contrasts beautifully with the tender squash inside.

Tip: For an extra kick, sprinkle a little more cayenne pepper on the fried squash right after they come out of the oil.

Crispy Parmesan Fried Squash

If you’re looking for a side dish that’s crispy, cheesy, and utterly irresistible, this Crispy Parmesan Fried Squash is about to become your new favorite.

Ingredients

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil, for frying

Instructions

1. In a shallow dish, mix together the flour, garlic powder, salt, and black pepper.
2. Place the beaten eggs in a second shallow dish, and in a third, combine the panko breadcrumbs and grated Parmesan.
3. Dip each squash round into the flour mixture, then the eggs, and finally coat with the panko-Parmesan mixture, pressing lightly to adhere.
4. Heat the vegetable oil in a large skillet over medium heat. Fry the squash rounds in batches for 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

The magic of this dish lies in the perfect crunch of the panko-Parmesan crust, which stays crispy even after frying, making it a standout side or snack.

Tip: For an extra flavor boost, sprinkle a little extra Parmesan on top right after frying while the squash is still hot.

Buttermilk Fried Squash Rings

These Buttermilk Fried Squash Rings are a crispy, golden delight that brings a Southern twist to your summer table.

Ingredients

• 2 medium yellow squashes, sliced into 1/4-inch rings
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Vegetable oil, for frying

Instructions

1. In a shallow bowl, soak the squash rings in buttermilk for 30 minutes.
2. In another shallow bowl, whisk together the flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
3. Heat 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 375°F.
4. Remove the squash rings from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, shaking off any excess.
5. Fry the rings in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

The magic of these rings lies in their dual texture—creamy from the buttermilk soak and irresistibly crunchy from the fry.

Tip: For an extra kick, serve with a side of spicy mayo made by mixing 1/2 cup mayonnaise with 1 tablespoon hot sauce.

Spicy Cajun Fried Squash

Spice up your side dish game with this Spicy Cajun Fried Squash, a crispy, flavorful twist on a summer favorite that’s sure to bring the heat to your table.

Ingredients

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1/4 cup milk
• 1/2 cup vegetable oil, for frying

Instructions

1. In a shallow dish, mix together the flour, Cajun seasoning, garlic powder, salt, and black pepper.
2. In another shallow dish, whisk together the egg and milk.
3. Dip each squash round into the egg mixture, then dredge in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
5. Fry the squash rounds in batches, turning once, until golden brown and crispy, about 2-3 minutes per side.
6. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of this recipe lies in the Cajun seasoning’s bold flavors, which perfectly complement the squash’s natural sweetness, creating a dish that’s irresistibly crunchy and packed with personality.

Tip: For an extra kick, serve with a side of spicy mayo or your favorite hot sauce.

Garlic Herb Fried Squash

Garlic Herb Fried Squash is a simple yet flavorful side dish that brings a crispy, golden touch to any meal. Perfect for those who love a bit of herbaceous garlicky goodness with their veggies.

Ingredients

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced squash to the skillet in a single layer. Cook for 3-4 minutes on each side until golden brown.
3. Sprinkle minced garlic, dried thyme, dried rosemary, salt, and black pepper over the squash. Stir gently to coat evenly.
4. Continue cooking for another 2 minutes, until the garlic is fragrant and the herbs are well distributed.
5. Remove from heat and serve immediately.

The magic of this dish lies in the crispy edges of the squash paired with the aromatic blend of garlic and herbs, making it a standout side that’s anything but ordinary.

Tip: For an extra crispy texture, let the squash sit in a single layer without stirring for the first few minutes of cooking.

Cornmeal Crusted Fried Squash

There’s something irresistibly comforting about the crisp, golden crust of cornmeal-fried squash that makes it a must-try for any home cook looking to add a Southern twist to their table.

Ingredients

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 large egg
• 1/4 cup milk
• Vegetable oil, for frying

Instructions

1. In a shallow dish, whisk together the flour, cornmeal, salt, black pepper, garlic powder, and cayenne pepper.
2. In another shallow dish, beat the egg with the milk until well combined.
3. Dip each squash round into the egg mixture, then dredge in the cornmeal mixture, pressing lightly to adhere.
4. Heat 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering. Fry the squash in batches, turning once, until golden brown on both sides, about 3-4 minutes per side.
5. Transfer to a paper towel-lined plate to drain.

The magic of this recipe lies in the cornmeal’s crunch, which pairs perfectly with the squash’s natural sweetness, creating a side dish that’s as delightful to eat as it is to make.

Tip: For an extra crispy finish, let the coated squash rounds sit for 5 minutes before frying to help the coating adhere better.

Beer Battered Fried Squash

There’s something irresistibly comforting about the crisp, golden exterior of beer-battered fried squash, making it a must-try for anyone looking to jazz up their vegetable side dishes.

Ingredients

• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 cup beer (lager or ale works best)
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
2. Gradually pour in 1 cup beer, stirring until the batter is smooth and free of lumps.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F.
4. Dip each squash round into the batter, allowing excess to drip off, then carefully place into the hot oil.
5. Fry for 2-3 minutes on each side, or until golden brown and crispy. Work in batches to avoid overcrowding.
6. Remove with a slotted spoon and drain on paper towels.

The magic of this recipe lies in the beer batter, which creates an incredibly light and crispy coating that perfectly complements the tender squash inside.

Tip: For an extra kick, add a pinch of cayenne pepper to the batter mix.

Zucchini and Squash Fried Medley

This Zucchini and Squash Fried Medley is a vibrant, quick-to-make side dish that brings a splash of color and a heap of flavor to any meal.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 medium yellow squashes, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add zucchini and squash slices to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Sprinkle salt, black pepper, garlic powder, and red pepper flakes over the vegetables. Stir to combine and cook for another 3-4 minutes until the vegetables are tender but still crisp.
4. Remove from heat and sprinkle with grated Parmesan cheese. Toss gently until the cheese melts slightly from the residual heat.

The slight crunch of the vegetables paired with the melty Parmesan creates a delightful contrast that’s sure to please. Perfect for those nights when you want something light yet satisfying.

Tip: For an extra flavor boost, try adding a squeeze of fresh lemon juice right before serving.

Panko Crusted Fried Squash Sticks

These Panko Crusted Fried Squash Sticks are a crispy, golden delight that’ll have everyone reaching for seconds. Perfect for snacking or as a side, they’re surprisingly easy to make at home!

Ingredients

• 2 medium yellow squashes, cut into 1/2-inch sticks
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon salt.
2. Place 1/4 cup all-purpose flour in another shallow dish and 2 beaten eggs in a third dish.
3. Dredge each squash stick in flour, then dip in eggs, and finally coat with the panko mixture, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium heat until shimmering. Fry the squash sticks in batches, turning once, until golden brown and crispy, about 2-3 minutes per side.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of these squash sticks lies in their irresistible crunch, thanks to the panko and Parmesan crust that locks in the squash’s natural sweetness.

Tip: For an extra kick, add a pinch of cayenne pepper to the breadcrumb mixture.

Maple Glazed Fried Squash

Maple Glazed Fried Squash is a sweet and savory side dish that brings a touch of autumn to your table with minimal effort.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/4 cup pure maple syrup
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the butternut squash and cook for 5 minutes, stirring occasionally, until it starts to soften.
2. In a small bowl, whisk together maple syrup, butter, salt, pepper, and cinnamon. Pour the mixture over the squash in the skillet.
3. Continue to cook the squash for another 10 minutes, stirring frequently, until the squash is tender and the glaze has thickened and coats the squash evenly.
4. Remove from heat and let it sit for a couple of minutes before serving to allow the glaze to set slightly.

The magic of this dish lies in the caramelized edges of the squash, which contrast beautifully with the soft, glazed interior. It’s a simple yet sophisticated way to elevate a humble vegetable.

Tip: For an extra crunch, sprinkle toasted pecans over the top before serving.

Tempura Fried Squash

Tempura fried squash is a light, crispy delight that brings a touch of elegance to your table with minimal effort.

Ingredients

• 1 cup all-purpose flour
• 1 cup ice-cold sparkling water
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 2 cups thinly sliced squash (about 1/8 inch thick)
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold sparkling water, 1 large lightly beaten egg, 1 teaspoon salt, and 1/2 teaspoon sugar until just combined. The batter should be lumpy.
2. Heat vegetable oil in a deep fryer or large pot to 375°F.
3. Dip each slice of squash into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, about 2-3 minutes per side, until golden and crispy.
4. Remove with a slotted spoon and drain on paper towels. Serve immediately.

The magic of this tempura lies in the sparkling water, which creates an incredibly light and airy batter that clings perfectly to the squash.

Tip: Keep your batter ice-cold by placing the bowl over another bowl filled with ice while you fry for the crispiest results.

Air Fryer Crispy Squash

Who knew your air fryer could turn humble squash into crispy, golden bites of heaven? This recipe is a game-changer for squash lovers looking for a quick and healthy side.

Ingredients

• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your air fryer to 380°F for 5 minutes.
2. In a large bowl, toss the squash rounds with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Arrange the squash in a single layer in the air fryer basket, ensuring they don’t overlap.
4. Air fry at 380°F for 12 minutes, flipping halfway through, until the squash is crispy and golden brown.

The magic here is in the texture—crispy edges with a tender center, all without deep frying. Perfect for when you crave something crunchy but want to keep it light.

Tip: For extra crispiness, let the squash sit in the air fryer for a couple of minutes after cooking before serving.

Cheesy Fried Squash Bites

These Cheesy Fried Squash Bites are the perfect crispy, gooey snack to whip up when you’re craving something indulgent yet surprisingly simple.

Ingredients

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• Vegetable oil, for frying

Instructions

1. In a shallow bowl, mix together the flour, garlic powder, onion powder, salt, and black pepper.
2. Dip each squash round into the beaten eggs, then coat in the flour mixture, shaking off any excess.
3. Press both sides of the coated squash into the panko breadcrumbs, ensuring an even layer.
4. Heat vegetable oil in a large skillet over medium heat until shimmering. Fry the squash rounds in batches until golden brown, about 2-3 minutes per side.
5. Transfer the fried squash to a paper towel-lined plate to drain. Immediately sprinkle each bite with a pinch of mozzarella and Parmesan cheese, allowing the residual heat to melt the cheese.

The magic of these bites lies in the contrast between the crunchy panko crust and the melt-in-your-mouth cheesy center, making them irresistible at first bite.

Tip: For an extra kick, add a pinch of cayenne pepper to the flour mixture before coating the squash.

Bacon Wrapped Fried Squash

Get ready to elevate your appetizer game with these Bacon Wrapped Fried Squash bites – a perfect blend of crispy, savory, and slightly sweet flavors that’ll disappear as fast as you can make them.

Ingredients

• 1 medium yellow squash, sliced into 1/4-inch rounds
• 8 slices of bacon, cut in half
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 egg, beaten
• 1/4 cup milk
• 1 cup breadcrumbs
• Vegetable oil, for frying

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Wrap each squash round with a half slice of bacon, securing it with a toothpick if necessary.
3. In a shallow dish, mix together the flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.
4. In another dish, whisk together the egg and milk.
5. Place the breadcrumbs in a third dish.
6. Dredge each bacon-wrapped squash round in the flour mixture, then dip into the egg mixture, and finally coat with breadcrumbs.
7. Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F. Fry the squash rounds in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
8. Transfer the fried squash to the prepared baking sheet and bake for 10 minutes to ensure the bacon is fully cooked.

The magic of this recipe lies in the contrast between the crunchy exterior and the tender, flavorful squash inside, making it a standout dish that’s as fun to eat as it is to make.

Tip: For an extra kick, sprinkle the fried squash with a little cayenne pepper before serving.

Sweet and Spicy Fried Squash

Get ready to transform ordinary squash into a crispy, flavor-packed side dish that’s perfect for shaking up your weeknight dinner routine.

Ingredients

• 2 medium yellow squashes, sliced into 1/4-inch rounds
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon sriracha
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper.
2. Toss the squash rounds in the flour mixture until evenly coated.
3. Heat 1 inch of vegetable oil in a deep skillet over medium-high heat to 375°F.
4. Fry the squash in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
5. In a small bowl, whisk together the honey, soy sauce, and sriracha. Drizzle over the fried squash while still warm.

The magic of this dish lies in the contrast between the crispy, fried squash and the sticky, sweet-spicy glaze that clings to every piece.

Tip: For an extra kick, add an additional 1/4 teaspoon of cayenne pepper to the flour mixture.

Fried Squash and Onion Rings

There’s something irresistibly comforting about the crispy, golden goodness of fried squash and onion rings. Perfect for sharing (or not), this dish brings a delightful crunch to any table.

Ingredients

• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 large onion, sliced into 1/4-inch rings
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 cup buttermilk
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.
2. Pour the buttermilk into a separate bowl. Dip each squash round and onion ring into the buttermilk, then dredge in the flour mixture, shaking off any excess.
3. Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 375°F. Working in batches, fry the squash and onion rings for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
4. Serve immediately for the ultimate crunch. The buttermilk in the batter not only tenderizes the vegetables but also ensures an extra crispy coating that’s hard to resist.

Tip: For an extra kick, sprinkle with a little cayenne pepper or serve with your favorite spicy dipping sauce.

Herbed Breadcrumb Fried Squash

Transform your summer squash into a crispy, herbed delight with this Herbed Breadcrumb Fried Squash recipe that’s sure to become a weeknight favorite.

Ingredients

• 2 medium summer squash, sliced into 1/4-inch rounds
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp dried Italian herbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1/2 cup vegetable oil for frying

Instructions

1. In a shallow dish, mix together 1 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tbsp dried Italian herbs, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place 1/4 cup all-purpose flour in another shallow dish and 2 beaten eggs in a third dish.
3. Dredge each squash round in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry the squash in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

The combination of crispy breadcrumbs and tender squash, enhanced by the savory Parmesan and herbs, makes this dish a standout side or snack. The quick frying ensures a perfect texture every time.

Tip: For an extra crispy coating, let the breaded squash sit for 10 minutes before frying to help the coating adhere better.

Golden Fried Squash Blossoms

Golden Fried Squash Blossoms are a delightful treat that brings a crispy, floral touch to your table, perfect for impressing guests or treating yourself.

Ingredients

• 12 fresh squash blossoms
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sparkling water
• 1 egg
• Vegetable oil, for frying

Instructions

1. Gently rinse the squash blossoms and pat them dry with a paper towel.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Gradually add 1 cup sparkling water and 1 egg to the flour mixture, whisking until the batter is smooth.
4. Heat vegetable oil in a deep fryer or large pot to 375°F.
5. Dip each squash blossom into the batter, letting excess drip off, then carefully place it into the hot oil.
6. Fry for 2-3 minutes, turning once, until golden and crispy. Remove with a slotted spoon and drain on paper towels.

The magic of these blossoms lies in their light, airy batter that lets the delicate flavor of the squash blossom shine through, creating a perfect balance of texture and taste.

Tip: For an extra flavor boost, sprinkle the fried blossoms with a pinch of sea salt while they’re still hot.

Conclusion

We’ve shared 18 crispy fried squash recipes that promise to delight your taste buds and add a crunchy twist to your meals. Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the joy of cooking. Happy frying!