Clean and cut up zucchini/squash. I like to cut them
overed, in a warm place for about 1 hour or until
Pare and cut the squash into thin slices.
Dip slices in crumbs, then in beaten egg, then in more crumbs.
Fry in deep fat (395\u00b0) from 4 to 5 minutes.
When the slices are brown, drain them on soft paper.
Serve on a flat platter or dish.
(Fried squash makes an excellent luncheon dish.)
Cook squash and onion, uncovered, in boiling
Soak squash in buttermilk to cover, at
over; simmer on low heat for 45 minutes or until rice
For the spiced pumpkin seeds:
For the squash:
Cut squash into 3/4 inch dice.<
nd chill for a few minutes.
Stuff the squash blossoms with
Wash and prepare squash. Coat both sides of squash with corn meal. Spray baking sheet generously with cooking spray. Spread squash evenly on baking sheet. Spray squash generously with cooking spray. Salt and pepper to taste. Bake at 400\u00b0 for 20 minutes.
Wash and cut ends off squash.
Slice.
Peel onion and slice thin.
Set aside.
Place margarine in heavy skillet over low heat and melt.
Cover bottom of skillet with half of squash.
Sprinkle half of salt, pepper and flour over squash.
Spread half of onion over squash.
Repeat with remaining ingredients.
Cover skillet with tight fitting lid.
Cook for 15 minutes.
Turn with spatula and cook about 10 minutes longer to brown other side.
Yields 6 servings.
set aside.
Slice yellow squash to your desired thickness and
Cut squash in thin slices.
Pour enough can milk over squash to dampen them and mix.
Add flour and meal, then mix altogether. Sprinkle salt and pepper for taste.
Deep fry squash.
Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.
Wash and dry squash.
Cut into small rounds. Heat the oil in a big skillet. Put enough meal on squash to cover each piece.
Fry for about 5 minutes and add the chopped onions.
Add salt and pepper.
Fry until brown and tender.
Fry squash in \"Fryin Magic\" coating.
Saute onion and bell pepper in 2 tablespoons butter.
Add tomato soup, diluted with 1/2 can water.
Alternate layers of fried squash and tomato soup mixture.
Bake for approximately 30 minutes at 350\u00b0.
Top off with grated Cheddar cheese; put in oven until cheese melts.
Makes approximately 8 servings.
Combine the grated squash and onion and mix well.
Add sugar, salt, pepper, blending completely.
Allow this mixture to sit for 30 minutes, then drain it well.
Add the flour and egg and stir well.
Melt the butter in a frying pan.
Drop the squash mixture by spoonfuls into the butter and fry until golden brown.
Cut squash into 1-inch cubes; let boil for 2 minutes.
Rinse with cold water; pour buttermilk over squash and let set for 5 minutes.
Drain.
Shake flour, cornmeal and squash in plastic bag until well coated.
Deep fry until golden brown.
Use 2 medium yellow summer squash or zucchini or medium eggplant.<
Combine egg and milk together in a small bowl, mix well.
In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.