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My review
Fried Bottle Squash
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leeann5100
"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 392Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat 2 inches of oil in a frying pan over medium-high heat.
- Mix flour, salt, and pepper in a shallow bowl. Dip squash slices into a bowl of water; coat with the flour mixture.
- 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.
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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.