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Nutritional Guidelines (per serving) | |
---|---|
131 | Calories |
6g | Fat |
12g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 131 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 2g | 12% |
Cholesterol 120mg | 40% |
Sodium 646mg | 28% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 1g | 5% |
Protein 7g | |
Calcium 108mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This deep-fried summer squash is easy to fix and tastes great. The squash is sliced and then it is battered with egg and flour and deep-fried to golden brown perfection.
This is an excellent snack or side dish. Serve it with a marinara sauce or ranch-style dressing for dipping.
Season the deep-fried squash with salt and pepper or use seasoned salt or Creole seasoning blend.
Ingredients
- 4 large eggs (beaten)
- 3/4 cup milk
- 1 1/4 teaspoons salt
- 7 medium summer squash (thinly sliced, about 1/4-inch)
- 2 1/2 cups all-purpose flour
- 3 to 4 cups oil (or amount needed for frying)
- Salt and black pepper (to taste; or a seasoned salt or Creole blend)
Steps to Make It
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Gather the ingredients.
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Heat about 2 to 3 inches of vegetable oil in a heavy saucepan to 360Â F. Or use an electric deep fryer.
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Combine eggs, milk, and salt in a bowl and whisk to blend.
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Put the flour in a wide, shallow bowl or plate.
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Dip squash in the egg batter and then dredge the slices in flour until well coated.
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Fry in batches in deep hot fat, about 360 F, until golden brown.
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Drain on paper towels.
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Season the fried squash slices with salt and pepper or a Creole or seasoned salt blend.
Tips
- Cut food as uniformly as possible so pieces will cook evenly. If too thick, the inside might still be raw when the outside is done.
- If oil reaches its smoking point and you continue heating, it could ignite. If this happens, turn off the heat or unplug the unit and immediately put a metal lid over the pot to smother the flames. Always keep a metal lid nearby just in case, and never use water on a grease fire!
- Use metal utensils; plastic will melt.
- Use a small wire basket or slotted metal spoon to lower food into the fryer and to lift it out.
- Keep batches small enough so the food does not touch. Small batches also ensure that the oil temperature comes back up to temperature more quickly. After removing a batch of food, wait for the oil to come back to temperature before adding more food.
- Drain the fried food on paper towels or on a rack immediately after removing from the hot oil.
- To keep food hot while cooking subsequent batches, line a baking sheet with paper towels and preheat the oven to 200Â F. Transfer the fried food to the lined baking sheet in the oven.
- Keep oil used for frying fish separated from oil used for other foods.
- Filter cooled used cooking oil and store in a covered container in the refrigerator.