Fry your summer squash also called crookneck squash in cornbread mix without using any egg This is a fast and simple recipe that Ive also used for okra and zucchini My kids gobble up their veggies this way
Prep Time
20 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash
seal the bag
and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
Heat about 1/4 inch of olive oil in a large skillet over medium heat.
Working in batches
fry squash until the center is cooked and the edges are crisp
2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature
ingredient density
and the specific type of oil used. Amount of the breading mix consumed will vary.
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