Squash Crispies
By
Gail Welch
@sugarshack
1
I never could make my fried squash turn out like my mother's (soft and crispy) so I started cooking it this way and everybody seems to like it. It's usually just about gone before dinner is on the table. Everybody keeps coming back for one more sample. I am going to list it as an appetizer as well as a side dish.
Ingredients
-
3 mediumyellow crookneck squash
-
1 1/2 - 2 cmilk
-
1/2 tspsalt and pepper, to taste
-
2 caunt jemima yellow self-rising cornmeal mix
-
2 -2 1/2 ccrisco shortening or oil of your choice
-
OPTION: MAY USE 1 1/2 CUP YELLOW CORNMEAL AND 1/2 CUP SELF-RISING OR ALL-PURPOSE FLOUR IN PLACE OF CORNMEAL MIX
How to Make Squash Crispies
- Rinse squash well. Slice into thin round slices (though, not extremely thin) between 1/8-in. and 1/4-inch each.
- Dip slices in milk then generously salt and pepper, according to taste.
- Place two cups cornmeal mix into Ziplock bag and add a few squash slices at a time; shake until coated. Repeat for all squash.
- Melt 2 cups Crisco,(preferred because it doesn't burn as easily as cheaper shortening) or oil in skillet until hot.
- Fry several slices at one time but do not crowd skillet; turning as they float to the top and brown. Remove and place on paper towels. Repeat until all squash is done.
NOTE: To keep oil fresh and prevent burning you may want to strain and add more shortening as you cook more.
About Squash Crispies
Course/Dish: Vegetables Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
