Can't help you on the kugel, but here is how I fry summer squash. Once sliced (1/8- to 1/4-inch thick), dredge the slices in flour, then dip in an egg wash (egg beaten with a couple of teaspoons of water), then dip in dried bread crumbs (I love to use seasoned bread crumbs). Shallow-fry in vegetable oil in a skillet at medium-high heat (make sure the oil is hot before putting the breaded slices in there - I stick the handle end of a wooden spoon in the oil - when the oil is ready, it will sizzle around the wooden spoon handle). When the slices are golden brown, gently flip and brown on the other side. Drain on paper towels.

Lori

I can't help with the kugel either, but I would fry them exactly as Lori mentioned above. I am also going to add my absolute favorite way to eat yellow squash.... sliced with super thin onion slices and piled in a casserole dish with an obscene amount of American cheese chunked in too. Bake until the whole thing is soft.

I need a straw to get the last bits of juice out of that casserole.....

Alexa

Yes, fry as Lori mentioned. Don't know about the kugel, sorry.

My favorite way is a blend of yellow squash, zucchini and onion all thinly sliced (I use a mandolin) salt and pepper, and steamed. If I'm feeling skinny I will add sour cream and a bit of freshly grated nutmeg.

Di

A kugel is basically either a custard or sort of a baked omelet, depending on the ingredients. Likely it began as a way of making too few eggs serve a large family.

I would take a basic potato kugel recipe and just sub the squash. I'd probably julienne or finely slice the squash, and then sprinkle it generously with salt and leave it to sit and drain for a while, rinse, and then squeeze the heck out of it to get rid of excess water before making the kugel. That way, it will be firm, not soggy.

Wrapping the squash in a clean, thin dishtowel and using that to wring the heck out of it or weight it and leave it to drain works pretty well.

Well, I made the fried yellow squash last night for dinner and it was AWESOME! A lot of the success had to do with me being able to get the temp. right on my fussy, on-its-way-out electric range's burners. Not a diet food though, thanks for the alternative RE! Sounds delish! I did feel kind of bad that I had to throw out some leftover flour and bread crumbs. I saved what was left of the egg for scrambled eggs this morning. I loved the double dipping, nice and crispy and delish flavor, although I think tradition in my family is to just dip in egg and then flour. I might try it that way, with a mix of flour and bread crumbs. Lori's way is definately better but I'm a chronic tweaker in the kitchen, what can I say. If I'm not mistaken, this double dipping method works for all kinds of breaded foods, like maybe even chicken or salmon patties, right??

Now on to the kugel. Thanks for the tips, I do vaguely remember my aunt who made the squash kugel salting and draining it.

Summer squash fresh from a real garden has got to be one of my favorite things, slightly behind homegrown tomatoes and maybe just minutely ahead of fresh green beans.

My best tip on yellow squash is to grow some Yellow Crookneck. You won't find it in stores (but sometimes at a farmer's market) and I believe it has more flavor than the straight neck kind. Yellow Crookneck is delicious sliced and fried in butter until it gets just a bit of brown in it.

Summer squash is a good candidate for tempura. But that means deep frying, which I do only very occasionally.

Jim

Have not had tempura since my college days and a Japanese friend made it for us at my house. Boy wouldn't that be a fun end of the summer vegetable celebration--a tempura party! I wouldn't want to do it myself though, just attend one. Too much work, lol!

Just came across this article that's quite timely. Maybe some ideas there.

Here is a link that might be useful: Summer squash

Oh go ahead, Lpink. You can do it! Your idea of an end of season tempura party is just terrific. It will be fun. You could start a new annual tradition. It's not as hard as you think.

Jim

Can't help with a kugel recipe but to use up the yellow squash and zukes (that seem to come all at once)we cook them on the grill in foil.
We line a 9X13 pan with aluminum foil,- Ends lapping over so you can scrunch up the top to enclose the veggies.
Slice the squashes around 1/4 thickness, enough to cover the bottom of the pan and then some. Add 2 onions sliced 1/4 thick. Next add 3 sliced peppers, which ever color you like. Sprinkle the veggies with olive oil, dot with butter and sprinkle with Italian seasonings. If we have a few roma tomatoes on hand we sometimes toss those in too. Scrunch up the foil and transport the veggies to the grill. Take the bundle out of the pan and place on the rack. Cook til just tender. NancyLouise