Eating Our Veggies...

Squash, Zucchini, and Green Tomatoes

I know it feels like summer is over.  The kids are back in school.  Labor Day has passed.  The days are getting shorter.  However, the truth is that summer still has a few good weeks, and that means that gardens are still going strong.  The CSA even referred to this time as the height of tomato season.  In short, local fresh veggies are still rolling in so I thought I'd share method for serving them.

I restrain myself from calling this a recipe.  Can something whose ingredients are so few ( three in this case) even be called a recipe?  Nah, I don't think so.  This method calls for dipping, dredging, and frying.  It's uses are many...  fried meats, cheeses, veggies, and even sweets.  Lately, this is how we've been eating our veggies.

Fried Yellow Squash

You'll need the following:

Oil for frying

2 eggs beaten in a small bowl

2 cups of flour spread out on a plate

2 medium sized squash or zucchini or 4-5 green tomatoes

The method is easy enough.  Preheat oil in a skillet over medium high heat.  You'l want it to be around 350 degrees. Slice your vegetables to 1/4 of an inch.  Dip them into the beaten eggs.  Place dipped slice in flour. Flip it so flour covers both sides.  Test oil by drizzling a little egg into the oil.  If it bubbles up then it's ready.  Place slices in oil and fry for 4-5 minutes or until golden brown.

You can see the edges are browning indicating it's time to flip.

Flip and fry the remaining side the same.

Place fried pieces onto paper towel to drain.  I like to salt and pepper them while they are still hot and moist with oil.  The salt sticks better then.  Did I mention that this isn't the healthiest way to eat a veggie?  Salt and oil - all in moderation, right?  Oh yeah, then there is the ranch dressing you'll want to dip then in before eating.  Huh, more than three ingredients.  Maybe this is a recipe after all ;)

Enjoy.