Prep 7 mins
Cook 15 mins
Well the name says it all. I decided to plant yellow squash this year and they are coming in so I figured let's do something with them along with the other stuff coming out of the garden. * any additional toppings can be used, and timing may be different for others, this was my first yellow squash baby so I was tender. :-)
- 1 medium size yellow squash, slied 1/8 in
- 2 large onions, scapes diced
- 1 tablespoon fresh basil, chopped
- 1⁄2 teaspoon cracked pepper
- 1 pinch salt
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup flour
- 1⁄2 cup cornmeal
- 1⁄2 cup parmesan cheese, divided
- 1 tablespoon butter or 1 tablespoon margarine
- 2 tablespoons olive oil
- 1 brown paper bag, lunch size
- slice squash into 1/8 in slices.
- chop onion scapes and basil together.
- crack egg into bowl add milk.
- add in onion, basil, squash and turn to cover.
- in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ).
- shake, shake, shake.
- put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
- at this point sprinkle with remaining parm cheese.
- take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.
Delicious recipe... if I made it right. The instructions aren't the best. When and how are the wet and dry stuff supposed to come together? In the pan or do you mix them before the pan?
This should probably be thought of as a fritatta: it fries up into one big frying-pan sized veggie cake. The squash came out al dente and the cornmeal added a bit of a crunch, and you'll like this better than we did if you appreciate those textures more. It's very good, though, interesting and tasty, and made a great midafternoon snack when the family realized supper was several hours off. We had never heard of cooking with onion scapes (flower tops) but now I want to -- this time we had to substitute green onions. Made for Zaar World Tour 5.