Fried Summer Squash

Rating
5
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Inspired by great Japanese tempura. A gourmet and delicious way to enjoy the bounty of a good zucchini plant!

Ingredients

  • 4 Organic Valley Eggs, beaten
  • 34 cup Organic Valley Milk
  • 1 14 teaspoons salt
  • 7-8 fresh summer squash, thinly sliced (medium-sized, zucchini, crookneck, etc.)
  • 2 12 cups flour
  • organic oil (corn, canola or safflower oil for frying)

Directions

Combine eggs, milk, and salt to make a thin batter. Dip squash in batter, roll in flour and fry in hot deep fat until done. (Alternatively, sauté in a few Tbsp oil, replenishing the oil with each batch.)

Combine eggs, milk, and salt to make a thin batter. Dip squash in batter, roll in flour and fry in hot deep fat until done. (Alternatively, sauté in a few Tbsp oil, replenishing the oil with each batch.)

Combine eggs, milk, and salt to make a thin batter. Dip squash in batter, roll in flour and fry in hot deep fat until done. (Alternatively, sauté in a few Tbsp oil, replenishing the oil with each batch.)

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