Recipes

[sarahpanda]

I fried some fresh squash and the first batch was tasty but the second batch wasn't.  It appeared that the oil had burnt in the pan with the residue cornmeal that had accumulated at the bottom of the pan.  I used Crisco Vegetable Oil.  What do you use?  Any tips as to how to fry fresh squash?

[lolakimono]

@sarahpanda

What about roasting it instead?  You can get the crispy texture you're looking for without the burnt oil.  

[Gram W]

We like to baste the big slices with Italian dressing and put them on the grill. We do most of our cooking on the grill in the summer.

[sarahpanda]

Roasting?  I never thought of that....and a crispy texture too?  Sounds like a 'win/win' situation !  

[lolakimono]

@sarahpanda

https://www.leannebrown.com/cornmeal-crusted-vegetables/

Cornmeal Crusted Vegetables

SERVINGS

4

INGREDIENTS

• 1/2 lb green beans stems cut off
• 1/2 cup all purpose flour
• 2 large eggs
• 1/4 cup milk
• 1 cup cornmeal
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder

ALTERNATIVES

• zucchini
• bell pepper sticks
• winter squash
• cauliflower florets
• broccoli florets
• okra
• carrot sticks
• asparagus

INSTRUCTIONS

1. Heat the oven to 450 F.
2. Set up your breading station! On one plate, spread out the flour. Crack both eggs into a bowl, add the milk, and beat lightly with a fork. On another plate, spread the cornmeal, salt, black pepper, paprika, and garlic powder and mix them up with your fingers.
3. Spread a small amount of oil or butter across a baking sheet.
4. A few at a time, take the green beans and dredge them in the flour. Next, transfer the flour-covered beans to the egg mixture. Cover the beans lightly with egg mixture, being careful to shake off any excess egg. Then transfer to the cornmeal mixture and coat them evenly.
5. Carefully spread the crusted green beans onto the baking sheet. Repeat until you've done them all. If you run out of any of the three mixtures, just mix up a bit more.
6. Bake for 10 to 15 minutes, until golden and crispy. Enjoy hot with your favorite dipping sauce!

[RedTop]

I use canola or vegetable oil with a bit of butter; I remove the cornmeal residue after frying each batch.    

[sarahpanda]

What a great idea !  I never thought of removing the cornmeal residue between batches.  Thanks !

[Sueliz]

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@jackkeepoo wrote:

I fried some fresh squash and the first batch was tasty but the second batch wasn't.  It appeared that the oil had burnt in the pan with the residue cornmeal that had accumulated at the bottom of the pan.  I used Crisco Vegetable Oil.  What do you use?  Any tips as to how to fry fresh squash?

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@sarahpanda Although I now use an Air Fryer, I have always used Grapeseed oil, it has a high smoke point so you shouldn't have problems with burning. Hope this helps!

[sarahpanda]

I don't have an Air Fryer but would be very interested to know the texture of the summer squash after cooking them that way.  Thanks

[Sueliz]

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@jackkeepoo wrote:

I don't have an Air Fryer but would be very interested to know the texture of the summer squash after cooking them that way.  Thanks

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@sarahpanda I use zucchini which I dredge in a mixture of bread crumbs and Parmesan, it's absolutely delicious with zero guilt, lol.  It comes out very tender with a nice crispy coating.  They "fry" up so quickly, the AF is one of the best things I've ever purchased. It's just a small convection oven, I cook salmon, steaks, veggies etc in it.