Skip to main content
Main

Fried Squash

Fried squash is sliced white button squash coated in egg and bread crumbs, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Squash

Ingredients

Directions

Prepare

  1. Cut the squashes into thin slices.

  2. Dip each slice in the beaten egg, then coat with seasoned bread or cracker dust.

Fry and drain

  1. Fry the slices in hot fat until golden brown.

  2. Place a colander in a granite saucepan and line it with soft yellow paper.

  3. Transfer the fried slices to the paper to absorb excess oil.

  4. Keep the saucepan in a warm place or in the oven until ready to serve.

Serve

  1. Serve the fried squash on a platter.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

White button squashes
Forms the main body of the dish, cooking to tender slices inside a crisp coating.
Beaten egg
Acts as a binder so the bread or cracker dust sticks to the squash slices.
Seasoned bread or cracker dust
Forms a crisp, golden coating that browns in the hot fat and adds savory flavor.

The step that matters

Fry until golden brown. Frying in hot fat browns the crumb coating through the Maillard reaction while the squash cooks through. Fat that is too cool lets the slices soak up oil and turn greasy and soft.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes