Zucca fritta

Ingredienti

• 4 medium-large yellow squash (1/4 inch slices)
• 1 cup buttermilk
• 1 large egg
• few dashes hot sauce (optional)
• 1 cup all purpose flour, plus 1/4 cup (divided use)
• 2/3 cup self rising yellow corn meal ((OR 2/3 cup plain with 1/4 teaspoon baking powder))
• 1 tsp seasoned salt
• 1/2 tsp granulated garlic or garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp cayenne
• peanut oil or vegetable oil for frying

Preparazione

1. 1

   Slice and pat dry yellow squash. Place into a medium bowl and lightly toss with 1/4 cup all purpose flour. Set aside.

2. 2

   In a shallow bowl, whisk together buttermilk and egg with a few dashes of hot sauce.

3. 3

   In a separate shallow bowl, whisk together flour, cornmeal, salt, granulated garlic, onion powder, paprika, black pepper and cayenne.

4. 4

   Heat 1-inch oil in a deep large (12-inch) skillet or pot over medium-high heat.

5. 5

   Dip squash slices first into the egg mixture then into the seasoned breading pressing on all sides to evenly coat.

6. 6

   Fry squash in a single layer until golden brown flip periodically for even browning. Around 2-3 minutes total, frying in batches. (Squash should be tender when gently pierced with the tip of a knife.)

7. 7

   Remove from the oil using a stainless steel spider or slotted spoon to a paper towel lined baking sheet pan. Immediately season lightly with additional salt.

8. 8

   Serve immediately.