In the south, we fry stuff. I know that low fat, no gluten, no animal protein is all the rage these days and I applaud those of you making these healthy food choices.
I love fried stuff though. I love my deep fryer.
In the summer months fried squash is a favorite in our household. Sadly I didn’t plant any squash this year, but I was given some and so I fried it up first thing!
Here’s how you do it.
Slice your squash (or zucchini) as thin as you can. You may choose to use a mandolin to make them extra thin, but I don’t use that myself. Whisk an egg in a bowl and place squash pieces into egg then pour enough milk to cover squash.
Put about two and half cups of flour and a 1/4 to 1/2 cup of cornmeal into a big ziplock bag. Sprinkle in a couple of pinches of salt and a grind or two of cracked black pepper.
A few at a time place your milk/egg coated squash into flour bag and shake shake shake! Place flour coated pieces on a plate. I think the secret is to let the flour coated squash sit for a few minutes before you fry it. It helps the breading to stick better.
Heat up your deep fryer (or a pan with canola oil) and slow (and carefully) fry squash a few at a time. As soon as you dip them out of fryer, place them on a paper towel lined plate and sprinkle with kosher salt.
Serve immediately! They are yum, yum, yummy! You can also use this same method to fry okra or fried green tomatoes.