Summer squash comes in with a fury…lots of wonderful, fresh squash from the garden.
Here are two recipes that make use of that delicious bounty, and add a little variety to a meal.
Fried Zucchini Strips or Rounds
3 medium zucchini
¼ cups all-purpose flour
½ tsp. salt
1/8 tsp. pepper
2 eggs, slightly beaten, with a little water added
1 cup fine, dry breadcrumbs (can use Italian crumbs)
½ cup vegetable oil
Cut zucchini into finger-size strips or in 1/4 inch rounds. Combine flour, salt, and pepper; mix well and pour into a bowl or a plastic bag. Dredge zucchini pieces in flour mixture; dip in egg, and coat with breadcrumbs. Fry zucchini in hot oil (375 degrees) until golden brown. Oil should not cover the zucchini. Drain on paper towels.
Tips: The cooking/browning goes quickly, so it works best to prepare all of the squash for cooking, before beginning the cooking. Brown on one side to desired color, then turn to brown the other side. Flour mixture should be doubled for a large group of squash. The bread crumbs can be replenished as needed. The Italian crumbs add a great flavor to the squash.
This recipe is also good for yellow squash, cut into rounds.
Spicy Squash Bread
1 ¾ cups all-purpose flour
1 ¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. ground ginger
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
1/8 tsp. ground cloves
¾ cup sugar
1/3 cup vegetable oil
1/3 cup sour cream
3 Tbsp. apricot preserves
1 ¾ cups unpeeled shredded yellow squash
Combine the first 8 ingredients in a mixing bowl; set aside.
Combine eggs, sugar, oil, sour cream, and preserves in a large mixing bowl. Gradually add dry ingredients, stirring well. Stir in the shredded squash.
Spoon the mixture into a greased and floured 8 ½ x 4 ½ x 3-inch loaf pan. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center of bread comes out clean.
Cool 10 minutes in pan; remove to wire rack, and let cool completely. Yield: 1 loaf.
Photos by Molly Grogan Rawls.