My First Yellow Crookneck Squash Fried
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. :-)
- Ready In:
- 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.
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What the recipe didn't make crystal clear is that after mixing the egg and milk (that is used for dipping the squash slices) and tossing the wet slices into the dry mixture (the shaking in the bag part), then you fry up the slices in the butter and oil. My grandmother did something similar with dipping in egg, coating with cracker crumbs and frying in oil.Reply
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.Reply