Fried Squashes
Ingredients
Directions
Prepare the squash
Cut the squash into thin slices.
Sprinkle the slices with coarse sea salt.
Let the salted slices stand for a few minutes.
Coat and fry
Beat the eggs in a bowl.
Dip the salted squash slices into the beaten eggs.
Heat oil in a pan and fry the coated squash slices until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Squash
- Forms the main body of the dish, cooking to tender flesh inside a browned exterior.
- Eggs
- Form a coating that sets in the hot oil and browns to a golden crust.
- Coarse sea salt
- Draws moisture out of the squash slices, seasoning them and helping them stay firm.
The step that matters
Frying the coated slices. The oil must be hot enough for the egg coating to set and brown quickly. If the pan is too cool, the slices absorb oil, turn greasy and soggy instead of golden and crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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