SQUASH FRENCH FRIES
Let's face it... French fries are awesome... we fry them in oil, cover them in salt, smother them in ketchup, and eat them by the ton. They're good, but they're not that good for you... This recipe creates crispy fries; however, not with the humble russet potato, but with a nice Summer, or Fall squash. Trivia Note: Did...
Provided by Andy Anderson !
Categories Other Snacks
Time 55m
Number Of Ingredients 3
Steps:
- 1. Peel and de-seed the squash.
- 2. Chef's Note: They're fairly easy to peel, but you'll need a sharp knife to cut through the tough skin.
- 3. Slice it in half, and then cut up French-fry shapes.
- 4. Chef's Note: The trick to crispy squash fries is the water content of the squash... you want as little as possible. One way to achieve this is to place the squash fries on paper towels, and then sprinkle with common table salt... Wait about 15 minutes, and then blot up all the extra moisture.
- 5. After drying off the fries, lightly brush them with the olive oil.
- 6. Place the fries on a cooling rack, fitted inside a rimmed baking sheet, and sprinkle on the kosher salt. Chef's Note: If you're using the table salt to dry out the fries, then go easy with the kosher salt in the next step.
- 7. Chef's Note: If you first spray the cooling rack with a non-stick spray, it will help in their removal, after you bake them.
- 8. Place a rack in the middle position, and then pre-heat oven to 425f (220c).
- 9. Bake for 40 minutes or so. Fries are done when they are starting to brown on the edges and get nice and crispy.
- 10. Chef's Note: You really need to watch these during the cooking process... It's all in the timing. Too long, and they come out dried and tasteless, too soon, and they are still raw in the center. The process does have a lot to do with your oven, and proper calibration. I might suggest that you try a few at a time; changing the baking time, until you achieve the desired results.
- 11. Chef's Note: Since you are using a cooling rack, it lifts the squash fries off the baking sheet, allowing them to breathe. If you don't use the cooling rack, and place them directly on the baking sheet, first line the sheet with parchment paper, and second, you will need to flip them over, halfway through the baking process.
- 12. Serve with ketchup, or whatever you like... I like serving them with a Chipotle Aïoli that I'll post in a bit.
DEEP FRIED SUMMER SQUASH
Deep-fried summer squash is a tasty alternative for vegetarians and veggie lovers. The fried squash slices make a great snack with marinara sauce.
Provided by Diana Rattray
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Heat about 2 to 3 inches of vegetable oil in a heavy saucepan to 360 F. Or use an electric deep fryer.
- Combine eggs, milk, and salt in a bowl and whisk to blend.
- Put the flour in a wide, shallow bowl or plate.
- Dip squash in the egg batter and then dredge the slices in flour until well coated.
- Fry in batches in deep hot fat, about 360 F, until golden brown.
- Drain on paper towels.
- Season the fried squash slices with salt and pepper or a Creole or seasoned salt blend.
Nutrition Facts : Calories 416 kcal, Carbohydrate 44 g, Cholesterol 95 mg, Fiber 5 g, Protein 11 g, SaturatedFat 3 g, Sodium 381 mg, Sugar 9 g, Fat 23 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 0 g
SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
BREADED AIR-FRYER SUMMER SQUASH
Air-fryer summer squash is beautifully crispy. You don't have to turn the fried pieces, but do keep an eye on them. —Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 350°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. In batches, arrange squash in a single layer on tray in air-fryer basket. Cook until squash is tender and coating is golden brown, about 10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 554mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
HOMEMADE SUMMER SQUASH FRIES
My husband and I loves it and my kids don't like squash at all and I tried to tell them to try it and they won't try and they are very picky. It is so easy and simple to fry the squash. It is delicious and tasty.
Provided by Lisa Johnson
Categories Vegetables
Time 40m
Number Of Ingredients 3
Steps:
- 1. Heat the deep fryer to 350 F. Clean the squash and peel them and slice like french fries. Put the squash fries in deep fryer and fry for 10 minutes until golden brown. Put the squash fries on the paper towels and sprinkle salt and pepper on squash fries.
BUTTERNUT SQUASH FRIES
These butternut squash fries are nutritious and tasty! They taste like sweet potato fries but better.
Provided by CMOYA40
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
- Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
Nutrition Facts : Calories 102.2 calories, Carbohydrate 26.5 g, Fat 0.2 g, Fiber 4.5 g, Protein 2.3 g, Sodium 9.1 mg, Sugar 5 g
COUNTRY FRIED SQUASH
This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.
Provided by Maryanne
Categories Side Dish Vegetables Squash
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g
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