Anyone have any secrets to frying yellow squash? I cant keep them from becoming soggy, greasy messes. Or all the breading comes off and there is no crunch.
Mistake #1 - never thought of that.Don't take them out of the fridge and expect the coating to stick.
Spinkle a few drops of water in your oil before it gets too hot. Once that water starts popping on the surface of the oil it's ready for vegetable cooking. Let it get a bit hotter before adding big stuff like fish that cools the oil quickly.Mistake #1 - never thought of that.
Very possible oil is not hot enough. get a little skittish when it starts really popping
Thanks for the responses
Anyone have any secrets to frying yellow squash? I
Eat them as soon as you take them out the fryer
That's what we do . Pretty much an appetizer. They don't last long enough to eat with anything elseSalt/season them as soon as you take them out the fryer then eat them.
I don't fry nearly as often anymore for health reasons, but instead stir fry in olive oil mixed with zukes, onions and peppers.
I think now you've just committed the Big Reveal! All those dishes and recipes you post were actually cooked by your wife weren't they? Does she know you're taking credit for her hard work in the kitchen?give them to wife,,,,
go mess around on nchuntandfish till she's done cooking them,,,
go eat,,,
works for me!!
I think now you've just committed the Big Reveal! All those dishes and recipes you post were actually cooked by your wife weren't they? Does she know you're taking credit for her hard work in the kitchen?