Some friends of ours have more squash growing in their garden then they know what to do with, so they insisted on sending some home with us. We didn't mind helping them out of course. We're so unselfish that way. ;) We also have lots of fresh corn because it was 10 cents an ear at Wal-Mart. Can you believe that? So for the next few days we are going to eating squash and corn in every way imaginable. Hopefully I can switch them up enough that no one will mind. We had fried squash and basic corn-on-the-cob this weekend and tonight we'll have fresh corn casserole and a baked squash casserole (along with some sort of meat so that my husband doesn't think I don't love him anymore). I'll share the squash recipe with you later this week.
comments for the fried squash recipe, here it is:
Squash, sliced in thick slices. I slice up as much as I think we'll eat. You can use almost any kind of squash.
1 or 2 eggs (depending on how much squash you have)
Milk or buttermilk (maybe 1/4 to 1/3 cup again depending on how much squash you have)
Equal amounts of flour and cornmeal (I used 1/2 cup of each)
salt, pepper, garlic powder or use Paula Deen's House Seasoning Mix
Vegetable Oil for frying
Slice the squash and preheat the oil on medium. Whisk together milk and egg in a bowl. Stir together flour, cornmeal and seasonings in another bowl or platter. Dip squash slices in egg mixture, then coat with flour mixture. Place squash in a single layer in the skillet and fry a few minutes on each side. It should be crispy on the outside and tender on the inside.
And there you have it! Hope you all have a fantastic beginning to your week.