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Fried Squashes

Thinly sliced squash coated in beaten eggs and fried in butter until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fried Squashes

Ingredients

Directions

Prepare the squash

  1. Cut the squash into thin slices.

  2. Sprinkle the slices with coarse sea salt.

  3. Let the salted slices stand for a few minutes.

Coat and fry

  1. Beat the eggs in a bowl.

  2. Dip the salted squash slices into the beaten eggs.

  3. Fry the coated squash in butter until golden brown.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Squash
Forms the main body of the dish and softens into a tender interior when fried.
Eggs
Create a coating that sets when heated and helps the surface brown.
Butter
Conducts heat for frying and adds richness and browning to the surface.

The step that matters

Letting the salted slices stand. Salt draws moisture out of the squash. Patting the slices dry before dipping in egg helps the coating stick and keeps the frying from steaming instead of browning.

“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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