Cornmeal Crusted Fried Squash Food

FRIED SQUASH

Steps:

• Add the milk, eggs, and hot sauce to a medium-sized mixing bowl. Stir to combine. Add the squash slices, and set aside until ready to use.
• In a breading tray or shallow container, whisk together the flour, cornmeal, salt, and pepper. Set aside until ready to use.
• Add the oil to a skillet over medium-high heat and allow to come to temperature, between 350°-375°.
• Shake off any dripping milk from the squash, and dredge completely in the dry batter. Carefully add to the oil, taking care not to overcrowd the pan and frying in batches as needed.
• Have ready a plate lined with paper towels or a cooling rack atop a rimmed baking sheet lined with paper towels.
• Cook the squash for 2 1/2 -3 minutes each, or just until the crust is perfectly golden brown. Remove from the oil and allow to cool slightly. For best results, serve right away.

COUNTRY FRIED SQUASH

Steps:

• Combine egg and milk together in a small bowl, mix well.
• In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
• Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

DEEP-FRIED SQUASH

Steps:

• In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.
• In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.
• In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.
• Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.

CORNMEAL CRUSTED FRIED SQUASH

Steps:

• Place the buttermilk in on a shallow bowl and the cornmeal in another. Add some salt, pepper, and the spices to the cornmeal bowl and mix well.
• Dip the squash slice into the buttermilk, coating both sides, then drop into the cornmeal, turn to coat both sides. Remove to a cooling rack while you finish coating all the pieces. (to keep your fingers from getting all gloppy, use one hand to dip in the buttermilk and the other hand to coat with the cornmeal).
• While you are coating the squash, heat the oil in a large skillet over medium heat, or in an electric frying pan (easiest way to control the temperature) to about 375°F. When hot add the pieces of coated squash, (in batches as necessary, do not crowd the pan) to the pan, be careful not to splash, and allow to cook until lightly browned and crisp. Turn and cook the other side. Remove as they are cooked to the cooling rack to drain. Serve immediately.

FRIED CORNMEAL SHRIMP WITH BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat oven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Place shrimp, 1 1/2 tablespoons olive oil, and 3 smashed garlic cloves in large resealable plastic bag; turn to coat. Chill 2 to 3 hours, turning bag occasionally.
• Stir cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add shrimp; toss. Arrange in single layer on large plate.
• Preheat oven to 200°F. Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot. Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and cook until beginning to brown, stirring often, about 5 minutes. Add chopped garlic and 2 teaspoons thyme; stir 1 minute. Add rice and stir 1 minute. Add wine; stir until almost absorbed, about 2 minutes. Reduce heat to medium. Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes.
• Meanwhile, add enough vegetable oil to heavy large skillet to reach depth of 1/4 inch. Heat oil over high heat. Working in 2 batches, fry shrimp until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to paper-towel-lined baking sheet and place in oven to keep warm.
• Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and remaining 2 teaspoons thyme. Season with salt and pepper.
• Divide risotto among bowls. Top with shrimp and serve.

CORNMEAL CRUST

Steps:

• Whisk cornmeal with 1 1/2 cups cold water.
• In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
• Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
• Remove from heat; stir in butter until melted.

SQUASH CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
• Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.