Fried Summer Squash + Zucchini

The Ingredients | “Les Ingrédients”

Two eggs scrambled

1 to 2 cups of all-purpose flour

One zucchini

One summer squash

2 cups Panko crumbs

1 teaspoon salt 

½ teaspoon Black Pepper

½ teaspoon Onion Powder

½ teaspoon Garlic Powder

1 teaspoon of salt for the Panko crumbs

1 teaspoon of black pepper for the Panko crumbs

1 teaspoon of onion powder for the Panko crumbs

Half a teaspoon of paprika for the Panko crumbs

Half a teaspoon of garlic for the Panko crumbs

Gallon of cooking oil

The Steps | Les étapes 

Step One: Take one medium squash and one medium zucchini; either allow them to dry out overnight or dry them off so there’s no moisture.  Cut them into thin spears, then cut those spears in half. 

Step Two: Place the cut spears in a mixing bowl and add 1 teaspoon salt, half teaspoon black pepper, half teaspoon onion powder, and half teaspoon garlic powder. Mix well with a spatula or shake the bowl.

Step Three: In another bowl, add one cup of all-purpose flour, and in another bowl, scramble two eggs.

Step Four: In a baking pan, add 1 teaspoon of salt and 1 teaspoon of black pepper to the Panko crumbs. Mix well. 

Step Five: Take each zucchini or squash, dip them in eggs, then in flour, then in Panko crumbs. This combination provides the best breading and coverage.  

Step Six: Heat up 1 gallon of oil on high until, hot, then reduce the heat to medium. Place the breaded squash and zucchini  in hot oil.  No longer than 3 Minutes. Turn the spears midway to ensure proper cooking and browning.  Remove spears from oil and place spears on a paper towel. Enjoy with your favorite gravy or sauce.