Fried Squash (Zucchini)
My parents maintained an impressive garden and an incredible yard (when they listed the house for sale, the description compared the landscaping to that of local conservatories). The garden was maintained by both, and had a wide variety of vegetables including Rhubarb, Asparagus, Swiss Chard, Egg Plants, Tomatoes, and of course Zucchini.
Zucchini has a habit of producing many many many fruits, and so at times of the year we had plenty to go through. My mother had this fried squash recipe that she used and we all loved it. It was very good fresh, even better after it sits cool in the fridge over night.
- 2 Eggs
- 1/2 cup Milk
- Salt
- Pepper
- 1 cup Plain Breadcrumbs
- 1/4 cup Parmesan Cheese
- 2 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp Asopheda powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp Parsley
- 3 lb Zucchini
- Flour (for dusting)
- Frying oil (1/2 inch deep in fry pan)
Slice washed zucchini about 1/2 inch thick. Spread out on waxed paper & season with garlic salt (powdered garlic and salt), pepper, basil, and oregano on both sides.
Prepare Egg Wash (2 eggs beaten with 1/2 cup milk & seasoned with salt and pepper).
- Added instruction
My mother used Progresso Seasoned Breadcrumbs - combine the ingredients in the Seasoned breadcrumbs section.
My mother used Progresso Seasoned Breadcrumbs, which aren't friendly to the "no corn" "no onion" folk. Dip seasoned slices of zucchini in flour - tap off excess. Dip into egg wash and then into seasoned bread crumbs (I use Progresso).
Prepare enough squash to fill a frying pan or all you want to cook.
I then put about 1/2 inch of salad oil into an electric frying pan set at 350 degrees - when up to temperature I place squash in a single layer in pan. Fry until golden brown on one side & then turn over for second side. Drain on craft paper bag.
From my mother - "If you use a plain frying pan don't cook too fast. You want to be sure the squash is soft to the fork when both sides are browned. Set at medium heat."