Thursday, July 22, 2010

Fried Squash

I am loving all of the fresh veggies people give us from their gardens.  This year we only planted tomatoes (bleh) so I'm having to rely on the generosity of other to get my summer veggie fill!  Apparently fried squash is not a new dish, but it was new to Ben and me.  Yes, we've made fried okra, but squash?  Who knew?

5-7 medium sized squash
1 1/4 cup yellow corn meal
1/2 cup Italian bread crumbs
1 tablespoon garlic powder
salt and pepper
1 cup flour
1 cup buttermilk
vegetable oil
Parmesan cheese for garnish

Mix all of the dry ingredients together in a large bowl, minus the Parmesan.  Pour butter milk in a medium bowl.  Wash and slice squash and place in the bowl with the buttermilk.  Make sure to coat the squash really well with the buttermilk.  Transfer squash to the dry mixture and make sure to coat well (you will have to do this in shifts). Place a large skillet on medium high heat.  After about 1 minute carefully pour the vegetable oil so it covers the bottom of the skillet.  Place about 6-8 squash rounds in the skillet and let them cook until golden brown, then flip to the other side.  Transfer to a paper towel and sprinkle Parmesan cheese, if desired.

Are there any other fried vegetables out there that I need to try (NOT tomatoes, though)?

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