A mildly spicy, tender way to savor the garden harvest, this recipe wins raves, even from kids whose usual response to squash is “Ewwww!” Dipped in a light, yummy cornmeal batter, Cajun Summer Squash makes sunny golden little rounds that practically melt in your mouth.
Those Louisiana bayou folk really know how to cook up squash!
1/2 teaspoon salt
3/4 teaspoon sweet paprika
1/2 teaspoon ground white pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1 1/2 pounds summer squash or zucchini, cut in rounds
1/2 cup whole wheat pastry flour
1/2 cup cornmeal
1/2 cup milk
Safflower 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.
Adapted from “The Spice of Vegetarian Cooking” by Martha Rose Shulman (Inner Traditions, 1991). Copyright (c) 1991 by Martha Rose Shulman. Reprinted by permission of Inner Traditions Press.
Adapted from “The Spice of Vegetarian Cooking” by Martha Rose Shulman (Inner Traditions, 1991).