Sunday, June 23, 2013

I made fried squash today. Yellow zucchini, green zucchini, and pattypan squash.Here is the recipe I use 2 egg whites - whipped to be a little frothy with a hand whip. (Using egg whites only will make it crispier.) Add about a cup of milk (or more for a larger batch) using the hand whip beat in flour a little at a time until the batter is just thick enough to stick to the sliced squash, but not as thick as pancake batter. Add some garlic powder, salt, and pepper to taste. Dip squash slices in batter and let some excess drip off - but don't let all the batter drip off! Fry in hot oil, turning to cook both sides. Drain on paper towels and Dig in!

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