Fried Squash and Gravy
Ingredients
Directions
Prepare the squash
Cut the squash into thick slices, about ⅓ inch thick.
Sprinkle with coarse sea salt and let stand in water for 1 hour.
Drain the squash, wipe it dry, and roll in flour.
Fry and make gravy
Fry in a pan with lard until browned on both sides. If no lard remains, add more lard to the pan.
Add 1 tablespoon of flour and enough water to make gravy.
Season the gravy and serve with the fried squash.
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 down to a tender interior under a browned exterior.
- Flour
- Coats the slices so they brown in the fat and form a crisp crust.
- Lard
- Fat for frying that conducts heat and browns the coated squash.
The step that matters
Drying the squash before rolling in flour. Surface water stops flour from adhering evenly and turns to steam in hot fat, which prevents a crisp, browned crust. Wiping the slices dry helps them brown instead of steaming.
“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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