Lisas 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.

FRIED YELLOW SQUASH

Steps:

• Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
• Combine flour, pepper and parsley. Dust squash rounds with flour.
• Combine milk and egg and whish thoroughly.
• Dip the dusted squash into the egg mixture and coat to cover all the flour.
• Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
• Sprinkle with kosher salt and serve hot.

COUNTRY FRIED YELLOW SQUASH

Steps:

• Wash tender yellow squash; remove stem and blossom ends.
• Cut into 1/2-inch rounds.
• Place squash, butter, onions and salt into heavy skillet.
• Add water.
• Cover and cook on medium low heat until water is absorbed and squash is tender.
• Lightly mash with a fork.
• Add sugar and cream.
• Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.

FRIED YELLOW SQUASH

Steps:

• Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
• Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

SWEET FRIED SUMMER SQUASH

Steps:

• Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
• Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.