Aunt Dorothy's Breaded and fried petti-pan squash
(Weston, CO, USA)
I remembered this recipe from my wonderful aunt from when I was a small child, and it is just as delicious now as it was then.
Aunt Dorothy's Breaded and Fried Petti-pan Squash:
- 1 fresh squash just picked from the garden (about 5-6 inches wide). Any bigger and the seeds will have started to form.
- Cut off scalloped ends and try eating them raw. It's too difficult to try cooking the ends anyway.
- Cut in length-wise strips about 1/2 inch thick
- Dip in flour
- Dip in eqq wash
- Dip in Italian seasoned bread crumbs until totally covered. You may add your favorite spices to your bread crumbs.
- Fry in thin layer of canola or olive oil until tender.
- Flip and fry on second side until just tender. I prefer mine a little more on the crunchy side. You can always cook more if you want. Eat when hot.
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