FRIED YELLOW SUMMER SQUASH
|1 1/2 cup milk|
|flour for breading|
|salt & pepper|
|canola oil for frying|
|yellow straight neck or crook neck squash|
I have been frying this since I could reach the stove. It was always a staple in our home.
We grew yellow, crook neck squash for years growing up & then later on, but when they came out with yellow straight neck, it was much better, because when you pick it, the neck doesn't break as easily.
Towards the end of growing season, I bread up several trays of this & single freeze it on cookie sheets & then store in gallon ziplock freezer bags for all winter. Then just fry as normal, being careful not to throw too many of the frozen ones in at one time, as it will cool your grease down & they will not come out as good.
I hope you enjoy as much as we do.
Older, darker yellow squash will be tougher & more seedier.