Meatless Monday – Summer SquashPosted on July 23rd, 2012 No comments
Again a dish from my youth. Fresh from the garden squash, (yellow, summer, crook-neck, or zucchini), sliced thin, tossed in seasoned corn meal and quick fried, usually served hot. (actually, we just stood around the stove grabbing pieces off the plate as they came out for the frying pan.)
Squashes generally refer to four species of the genus Cucurbita native to Mexico and Central America, natively grown in parts of North America, Europe, India, and Australia. In North America, squash is loosely grouped into summer squash or winter squash, as well as autumn squash depending on whether they are harvested as immature vegetables (summer squash) or mature vegetables (autumn squash or winter squash). Well known types of squash include the pumpkin and zucchini.
When used for food, squash are usually picked when under 8in/20cm in length and the seeds are soft and immature. Mature squash can be as much as three feet long, but are often fibrous and not appetizing to eat. Squash with the flowers attached are a sign of a truly fresh and immature fruit, and are especially sought by many people.
Quan Meas Ingredient Comment 8 Ea Summer (yellow) Squash <8", washed / sliced to 1/4" 1 Cup Corn Meal White or Yellow 1 TSP Chili Powder Ancho or chipotle 1 TSP Salt Kosher 1/2 Cup Vegetable Oil High Smoke Point 1/4 TSP Pepper Fresh Ground, Black
- Slice Squash in to bowl of salted water, soak for 5 minutes
- Drain and dry squash
- Meanwhile, heat the oil in a large saute pan to ~375F.
- Toss a few squash rounds at a time in the corn meal
- Place in Oil and fry until they float (~2 minutes)
- Remove to draining rig
- Salt Lightly
Or use bacon drippings