Fried Zucchini

Sunday, July 21, 2019

TITLE HERE

Servings:

Prep time:

Cook-time:

Ingredients:

Green Zucchini

Yellow Summer Squash

AS MANY AS YOU LIKE

 

A 2:1 Ratio of Flour to Corn Meal

Salt

Pepper

Peanut Oil

Eggs, beaten.

Instructions:

Crack at least 1 egg, add 1 tbsp of water, and mix thoroughly.

 

Bring a pot of water to boil.    Slice your squash into 3/8 to 1/4 inch slices.  When the water has reached boiling, add your squash and time for 3 minutes.  Remove from water and plunge into a bowl of ice water to stop the zucchini from cooking.

 

Drain and allow to dry, or use a flour sack towel to dab off excess water.   Dip the slices in the egg wash, then dip in the flour/corn meal mixture. 

 

Place the slices on parchment paper until ready to cook.  When ready, add 1/4 inch oil to a non-stick pan, and fry until golden brown, drain on paper toweling and sprinkle some flaked salt on the squash.

 

To Freeze:  Lay flat on parchment, you can layer 3 layers deep.  Freeze for 3-4 hours or overnight.  Store for 2 months in ziplock bags, or 6-12 months in a vacuum sealed freezer bag.

 

Simple and easy and delicious. 



Notes

This is one of those non-recipes.  If you LOVE fried squash, make as much as you like.  If you have a little…Use the above ratio to make your coating mixture.  Add 1 tsp salt and pepper accordingly. 


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