The gift of hospitality sometimes comes with food.
Certain members of my family were suspicious. However, I managed to create a recipe with yellow squash that was proclaimed “generally nontoxic.” With that ringing endorsement, 🙂 I bring you:
It’s a summer tradition in my family to fry up the zucchini in a hot skillet. Dredged in flour and fried in butter, it’s not the healthiest way to eat squash (like zucchini or yellow squash). However, it sure beats having them turned into tasteless mush by being boiled to death. And it is better than attempting to make them work in stir-fry (in my opinion, ew.)
– small to medium yellow squash or zucchini
– curry powder, garlic and onion powder (to taste)
– pinch of salt
1. Thoroughly scrub the squash. Trim off the ends and slice it very thinly cross-wise (about 1/8″). When you get to the seediest part of the squash, either remove the seeds and continue slicing, or cut into thin slices longitudinally. (OR – if you don’t really like that part of the squash, save it for soup stock!)
2. Mix together 1/3 cup flour , salt and spices.
3. Pre-heat large cast iron griddle over medium heat. Lightly brush with butter. When griddle is hot, adjust temp downwards so that the butters stays melted but does not burn.
4. Dredge the sliced squash in the flour mixture, and then fry on hot griddle.
5. Turn squash frequently. When slices are crisped and tender all the way through, drain on a paper towel.
6. Serve hot!