Fried green tomatoes~~yep, popular in the South and kinda trendy in some restaurants now! There’s just something about the crispy warm crust on the outside of a veggie that makes that veggie even more succulent. Now, I’ve fried up some wicked green tomatoes in my life and have also fried up some tasty Armenian cucumbers~~there’s nothing more tasty than frying summer squash, fresh off the vine, just like those green tomatoes and cukes! My good friend, Mary Marshall, who has the fantastically popular food blog, All Things Food~~Cooking with Mary and Friends was my angel inspiration for these flying saucers~~thank you, Mary~sometimes our creative juices just hit the stall mode!
Some folks call it patty pan squash and others call it flying saucer squash~~no doubt these round squash with scalloped edges do resemble a flying saucer, and since I’m always riding my magic carpet, I just figured I’d run into a flying saucer or two along the way!
What you need:
4 Tbl. bacon drippings
3 round (flying saucer) squash (or regular squash)cut into 1/2″ thick round pieces
1 cup buttermilk
1 egg, beaten
1/4 cup all-purpose flour
1/4 cup Italian bread crumbs
1/2 cup cornmeal
3/4 tsp. sea salt
1/4 tsp. red chili flakes
What you do:
Put the bacon drippings in a large heavy skillet. When ready to fry the squash, turn heat to medium high.
Combine the buttermilk and egg in a shallow bowl and blend well. Add some of the squash pieces and coat well. Combine the flour, bread crumbs, cornmeal, salt and chili flakes in pie plate. Shake off the excess buttermilk from the squash and then coat well on both sides with the dredge mixture. Place each piece on a parchment paper lined cookie sheet.
Continue with all squash in the buttermilk and then coating with the dredge. When the drippings are hot, place a few pieces in (don’t crowd) and fry on each side, about 2 minutes each, until golden brown. Remove to serving plate or place on the cookie sheet. Serve immediately while warm and crispy~~of course, these are great at room temperature, too!
©alice d’antoni phillips www.allyskitchen.com
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