Tuesday, June 2, 2009

Raw or Fried Summer Squash or Zucchini

Raw Summer Squash
If you're only cooking summer squash, then give it a try raw. Make up your favorite vegetable dip and use young summer squash as dippers. Or toss squash in a mixed salad. Again, it's better to use young squash. For a more exotic taste, combine fresh tomato chunks with summer squash, drizzle with olive oil and favorite seasonings like garlic, cilantro, lemon-pepper, or an all-purpose seasoning salt like 4-S. Really simple. Really good.

Fried Summer Squash
Another favorite in the south is, of course, frying summer squash.
Put about a cup of flour, salt and pepper to taste (a tsp each is good for starters) in a brown paper sandwich bag. Slice squash pretty thin and put in the bag and shake. Refrigerate for 20 minutes or so. Heat oil in a frying pan to around 350 degrees F. You don't need a lot of oil - around 1/4 inch. Lay squash in a single layer in the oil. Brown. Flip. Put on paper towels to drain.These are a bit like potato chips but made with squash.

No comments: