Cajun Summer Squash Recipe

Name: Cajun Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon salt; 3/4 teaspoon sweet paprika; 1/4 - 1/2 teaspoon cayenne pepper, to taste; 1/2 teaspoon ground black pepper; 1/4 teaspoon dried thyme leaves; 1 1/2 lbs summer squash or 1 1/2 lbs zucchini, cut in rounds; 1/2 cup whole wheat flour (or white); 1/2 cup cornmeal; 1/2 cup milk; 1 egg; safflower oil or peanut oil (for frying)

Servings: persons

1/2 teaspoon salt
3/4 teaspoon sweet paprika
1/4 - 1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1 1/2 lbs summer squash or 1 1/2 lbs zucchini, cut in rounds
1/2 cup whole wheat flour (or white)
1/2 cup cornmeal
1/2 cup milk
1 egg
safflower oil or peanut oil (for frying)

1
Combine the salt, spices, and thyme in a small bowl. Sprinkle the squash rounds with a teaspoon of the mix.
2
Divide the remaining spice mix in half and stir one half into the flour and the other half into the cornmeal.
3
Beat together the egg and milk.
4
Heat 1 inch of safflower or peanut oil in a deep saucepan or frying pan to 350 degrees.
5
Using your hands, quickly toss the squash in the flour and shake off excess. Toss in the milk and egg, then dip in the cornmeal to coat, shaking off excess. Deep-fry for about 2 minutes. Drain on paper towels and serve at once.
6
Serve 4.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 teaspoon salt, 3/4 teaspoon sweet paprika, 1/4 - 1/2 teaspoon cayenne pepper, to taste, 1/2 teaspoon ground black pepper, and more.

Yes, Cajun Summer Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Summer Squash

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