Monday 2 September 2013

Fried Lemon-Tarragon Crookneck Squash

This can obviously be made with any type of summer squash; I actually find most summer squash tastes the same although there are slight differences in texture.  I grow different types simply because I like to see the different shapes ... this is the first year I've grown crookneck, so kind of fun to see them grow.

Instead of panko / bread crumbs, these can be coated in seasoned flour if preferred.

1 pound crookneck squash, 3/4 inch slices
1 cup milk
1 egg
1 cup panko crumbs
2 Tbsp fresh tarragon and/or basil, chopped
1 Tbsp lemon zest
Olive oil / butter for frying

Beat egg and combine in a bowl with milk.  In a separate bowl, combine the panko crumbs, herbs and lemon zest.

Add equal amounts of oil and butter to a heated pan.  I keep the pan around medium to avoid burning the coating.  Dip squash slices in milk/egg mixture then into the crumb mixture to coat both sides.  If you don't mind the mess, go back and forth a second time to get a thicker coating. Fry until golden brown on both sides.  Serve with sour cream or yogurt dressing.

For the dip, I just mixed some plain yogurt, lemon juice and chopped mint.

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