OK, here’s the long and short of it. This recipe was created quite by accident, but some of my best recipes originated in this fashion. I was frying green tomatoes for Bob. On the counter right by the stove lay a pile of yellow summer squash from my garden. “Hmmmmmm, what did I think? Hmmmmmm, could be good. OK, I’ll give it a try!” In the flour and eggs they went! What a huge surprise. They were outstanding. I’m not a huge fan of fried green tomatoes, but the squash was scrumptious! I may go down in history for this recipe. (Go ahead, put me down). I’ll be trying this with zucchini next.
If you would like to do some green tomatoes at the same time, omit one of the squash and follow the same instructions below. It’s ok to fry tomatoes and squash at the same time. I’ll give you pictures of both squash and green tomatoes at the end of the recipe, so you can decide.
3 small to medium yellow squash
1 cup AP flour
1 ½ tsp baking powder
½ tsp salt
½ tsp garlic powder
¼ tsp Chili Chipotle powder (optional)
¼ tsp pepper
1 tsp parsley
½ cup buttermilk (or 1 good TBSP vinegar, fill rest of ½ cup measure with milk)
2 beaten eggs
1 TBSP water
Canola oil for frying
Slice the squash into round slices by cutting across the length of the neck, or cut the squash lengthwise. Cutting version will depend on whether you want to serve them in chip form or big manly hunks. I cut them good and thick, probably ¾”. I never peel them, but wash them well in water before slicing. Place the slices on a few layers of paper toweling for about fifteen minutes in order to allow some of the water to be absorbed.
In a small wide bowl, mix milk and vinegar with a fork and set aside. (or use real buttermilk).
Sift flour, baking powder, salt, Chipotle powder, pepper, garlic powder, and parsley in a small wide bowl. I use a small strainer to do this quickly, and without having to dirty a lot of dishes. I can use a spoon to fill up the strainer and then shake it right into the bowl I’ll be using for dredging the squash. Set aside.
In a third small bowl, beat eggs and water with fork. Set aside.
Heat a large heavy skillet with about 1 ½” of Canola oil. Once the oil is very hot, dip the squash first in the buttermilk bowl, then dip in the seasoned flour, and then in the beaten egg, and finally back into the seasoned flour. (HA! You get to double dip!). Being cautious of the hot oil, place one piece at a time into the hot oil. Don’t overcrowd the pan. When browned on one side, flip over and brown the other side.
Drain on paper toweling. Run to the table, eating one on the way. They’ll disappear so quickly that you have to make sure you get your fair share. After all . . . you are the Kitchen Diva!
SERVE WITH VARIOUS DIPPING SAUCES: Blue cheese dressing, Italian dressing, Hot sauce, Ranch dressing, Honey mustard, Dill dipping sauce, etc.
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By Tika for CHEW WANNA EAT? © 2016