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Fried Bottle Squash

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"Bottle squash is also known as calabash, oso squash, Asian squash, or by other names. Bottle squash is long, with a smooth, light green skin. This recipe can be used with green tomatoes, eggplant, summer squash, or zucchini. Just don't use frozen vegetables."
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Ingredients

25 m servings 392
Original recipe yields 6 servings

Directions

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  1. Heat 2 inches of oil in a frying pan over medium-high heat.
  2. Mix flour, salt, and pepper in a shallow bowl. Dip squash slices into a bowl of water; coat with the flour mixture.
  3. Drop a small amount of flour into the oil; if it sizzles, it is ready. Carefully lower some squash slices into the side of the pan furthest from you. Fry until light brown on both sides, flipping halfway, about 5 minutes. Drain on paper towels. Repeat with remaining slices.

Footnotes

  • Cook's Note:
  • Some of the flour will come off when you place the slices in the oil. For best results, carefully strain the oil through a wire mesh into a second frying pan to keep the oil clean.
  • Editor's Notes:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts


Per Serving: 392 calories; 8.2 69.3 9.6 0 3494 Full nutrition

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