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Aug. 16th, 2005 06:04 amI had fried squash for dinner last night. This isn't particularly a healthy or sensible dinner. It's also not fast. It's a time-consuming ode to the delights of butter-fried flour. Whatever nutritional value the squash might have had at the outset is ruined by what you do to it during the frying portion of the program.
Now, fried squash is not a simple thing because it's (if done right) crisp while ordinary cooked squash is kind of soggy. To fry it crisp, you have to take some care. (Bacon is a lot easier to get crisp than fried squash.) Slice the squash (use a yellow crookneck if at all possible. A zucchini will work if you can't get a yellow crookneck.) in thin rounds, less than 1/8" thick. Coat both sides of the squash with a dry flour-salt-pepper mix. The flour stuff will stick to the squash all by itself, you don't need to dredge anything in egg. Just slice the squash and flour the slices. Fry up in large cast-iron skillet on a relatively low heat with butter to grease it. Do not turn the squash slices over before they look moist on the top. This takes a while. Really. It's best if you have a book handy.
After you've fried both sides of the squash to crispity goodness, remove slices from pan and set aside on a paper towel. In theory, you can save these up and eat them all at once, like a civilized person. I find it easier and more rewarding to eat them as they get cooked, a couple at a time.
Now, fried squash is not a simple thing because it's (if done right) crisp while ordinary cooked squash is kind of soggy. To fry it crisp, you have to take some care. (Bacon is a lot easier to get crisp than fried squash.) Slice the squash (use a yellow crookneck if at all possible. A zucchini will work if you can't get a yellow crookneck.) in thin rounds, less than 1/8" thick. Coat both sides of the squash with a dry flour-salt-pepper mix. The flour stuff will stick to the squash all by itself, you don't need to dredge anything in egg. Just slice the squash and flour the slices. Fry up in large cast-iron skillet on a relatively low heat with butter to grease it. Do not turn the squash slices over before they look moist on the top. This takes a while. Really. It's best if you have a book handy.
After you've fried both sides of the squash to crispity goodness, remove slices from pan and set aside on a paper towel. In theory, you can save these up and eat them all at once, like a civilized person. I find it easier and more rewarding to eat them as they get cooked, a couple at a time.
