Fried squash

Fried Squash | The Lush's Blush blog
Fried Squash

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.

Fried okra | The Lush's Blush blog
Fried Okra
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