Peggi Anne's StoryI 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.
1 1/2 cup milk
flour for breading
salt & pepper
canola oil for frying
yellow straight neck or crook neck squash
1Choose young paler yellow squash that has dropped the bloom.
Older, darker yellow squash will be tougher & more seedier.
4With flour in another bowl or using your batter pro, dredge in flour, making sure you pat it on to make it adhere to squash good.If using batter pro, no need to pat it on.
9Remove from skillet & place on paper towels to drain. As soon as you take it out, while still hot, salt & pepper it. Cover with another paper towel while you finish the rest of it.