Fried Summer Squash
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
3/4 cup Organic Valley Milk
1 1/4 teaspoons salt
7-8 medium fresh summer squash (zucchini, crookneck, etc)., thinly sliced
2 1/2 cups flour
organic corn, canola or safflower oil for frying
Instructions:
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.)
Terra Brockman, the Land Connection
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I made up a recipe close to this one. your kids will even eat... try using the just add water pancake mix and add a tsp or so each of sugar and vanilla extract to the batter and dip "yellow" squash in it and sauté in butter until golden brown on both sides. end result looks like silver dollar pancakes.