Do you have an over abundance of squash or zucchini from your garden? Let’s be honest, you can’t always choose healthy recipes for them. If you can, I need to know your secret of self control. I mean, every once in awhile you just have to bust out the grease and fry something.
What You Need:
*Crisco (I like butter flavored)
*Crackers (Ritz or Saltines)
*Salt to taste
*Squash, Zucchini or Mushrooms
*Optional: sprinkle grated parmesan cheese on top
1. Slice squash or other item you are frying. You want a nice med-thin uniform cut. (No need to remove skin)
2. Melt Crisco on med. heat. You want enough to cover the bottom of the pan (approx. 1/3 cup). Smash crackers in a ZipLock bag. This is a fun way for the kids to help. My mom used to give us the rolling pin and let us go to town on the bag. The finer the crumbs, the better they will stick. Just be careful not to puncture a hole in bag or you’ll have crumbs everywhere! Whisk eggs together (start with 2-3, depending on how much you will be frying. You can always add more later.)
3. Turn heat up to med.-high. Dip squash in egg and then coat in cracker crumbs. Now you’re ready to fry!
4. Watch closely and flip as soon as you get a nice golden brown crust. Remove and place on paper towel to drain grease.
5. Sprinkle with salt, parmesan cheese if you want and serve as is or with a dipping sauce. These are best served warm.
This is a very basic breading recipe that can be used with practically anything that you want to fry. I grew up eating morel mushrooms this way. We’d go mushroom hunting every spring. These are a family favorite, so when it is not mushroom season, we substitute them with zucchini or squash which have a similar texture.