One time on Usenet, "jmcquown" > said:

> I still have yellow crookneck squash. I've made casserole. I've steamed
> it. It occurred to me this morning I could slice and fry some of it. I've
> eaten this in some of the "home cooking" restaurants and it's delicious. My
> question is, should I use a mixture of cornmeal and flour, with an egg wash?
> (The squash is plenty moist by itself so I'm not sure if I need the egg wash
> or just a dip in water or milk?) If I use this mixture, what, if any,
> seasonings?
>
> I also have some Zatarain's "fish fry" seasoning (which, according to the
> box is also good for vegetables). It has a light spice to it which could
> either compliment or overwhelm the sweet taste of the squash.
>
> I don't have a deep fryer so I'd need to do this in a deep skillet. Any
> opinions on how I should proceed?

I've never tried frying yellow squash, but my method for fried
zucchini is to slice, dip in beaten egg, dredge in seasoned flour
(I just use S&P), then saute in butter until brown and crispy on
each side. I wish I felt better lately, I'd love to make some...


--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~