I hope that everyone has had a wonderful Labor Day Weekend! Ours has been rather lazy, but sometimes it's nice to have a slow day. My husband is now well, as is our granddaughter, so life is back to normal.
Recently I gave in to a life long craving-pan-fried squash. You see, as I was growing up, my mother grew yellow summer squash in her garden and the only way she prepared it was to bread it with egg and cracker crumbs and fry it in butter. It was a family favorite. It was many years later before I had squash prepared any other way. As I've gotten older, I rarely ever fry squash anymore, maybe once or twice each summer. I still love it, I just try to not eat very much fried food because of the artery clogging capabilities that we all hear about. But I have to indulge once in a while, and last week it was time! I've also fried zucchini this way with delicious results. This isn't really a recipe, but a method for you to follow. I'm sure many of you have eaten it prepared this way.
FRIED SUMMER SQUASH
from Lynda's Recipe Box
Squash, yellow or zucchini- I used 2
Finely crushed saltine crackers-I start with a cup
salt and pepper added to the crumbs
1 egg, well beaten
oil and butter for frying-amount depends on the size of skillet used
Use small squash as larger ones may be tough and have large seeds. Wash squash and dry with paper towels. Slice each squash into uniform slices. I like it about 1/2 inch thick.
Heat a large skillet over medium heat. Add oil and 1 or 2 tablespoons butter. The grease needs to be about 1/4 inch thick if the squash is 1/2 inch thick.
Dip each slice of squash in egg; shake off the extra and then dip into the cracker crumbs. Place squash into the hot oil. Repeat with each slice, but don't crowd the pan. If crowded, the breading will stick to other squash and pull of when you turn it. When golden, turn it over and fry until the other side is browned. Remove squash from skillet and drain on a paper towel lined plate. Serve and enjoy!
Delicious- I thoroughly enjoyed every calorie and fat gram!