My First Yellow Crookneck Squash Fried Recipe

Name: My First Yellow Crookneck Squash Fried
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size yellow squash, slied 1/8 in; 2 large onions, scapes diced; 1 tablespoon fresh basil, chopped; 1/2 teaspoon cracked pepper; 1 pinch salt; 1 egg; 1/2 cup milk; 1/2 cup flour; 1/2 cup cornmeal; 1/2 cup parmesan cheese, divided; 1 tablespoon butter or 1 tablespoon margarine; 2 tablespoons olive oil; 1 brown paper bag, lunch size

Servings: persons

1 medium size yellow squash, slied 1/8 in
2 large onions, scapes diced
1 tablespoon fresh basil, chopped
1/2 teaspoon cracked pepper
1 pinch salt
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornmeal
1/2 cup parmesan cheese, divided
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons olive oil
1 brown paper bag, lunch size

1
slice squash into 1/8 in slices.
2
chop onion scapes and basil together.
3
crack egg into bowl add milk.
4
add in onion, basil, squash and turn to cover.
5
in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ).
6
shake, shake, shake.
7
put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
8
at this point sprinkle with remaining parm cheese.
9
take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.

301

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 13 ingredients. The key ingredients include: 1 medium size yellow squash, slied 1/8 in, 2 large onions, scapes diced, 1 tablespoon fresh basil, chopped, 1/2 teaspoon cracked pepper, and more.

Yes, My First Yellow Crookneck Squash Fried 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.

My First Yellow Crookneck Squash Fried

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