Fried squash

Published On: Oct 04 2011 11:41:32 AM EDT
Updated On: Nov 05 2014 10:59:41 AM EST

While big squash, like butternut, can be sliced and fried, I prefer to use a combination of zucchini and yellow squash for this, as their moisture content and size make them ideal for breading and frying into squash chips.

Fried Squash

1 c. yellow cornmeal

1 c. all-purpose flour

2 zucchini and 2 yellow squash, cut in ½-inch slices

Canola or peanut oil for frying

Kosher salt, fresh ground black pepper and garlic powder, for seasoning

Heat oil to 360° Fahrenheit.

Sift flour and cornmeal together in large bowl. Dredge squash pieces, no more than one batch at a time, and allow them to sit on a rack for at least two minutes before frying.

Fry squash until golden brown and crispy. Drain on rack and season with salt, pepper and garlic powder while hot.

These chips can be served with ranch dressing for dipping, or if you're feeling adventurous, top them with some cheddar or Monterey jack cheese and pop them under the broiler to make veggie nachos. Serve with salsa.

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