Friday, August 23, 2013
We're big fans of the Falls Church Farmers Market. Last weekend's haul included corn on the cob, peaches, tomatoes, squash, eggplant, basil, cantaloupe, sausage, and cheese.
Also, we have a new favorite method for cooking squash: dipping it in cornmeal and frying it! This may not be the most healthy way to cook it, but we don't fry very often. I love squash, but it gets so boring - it's always mushy and rather flavorless no matter how I try to dress it up. Evidently cornmeal and oil are the secret to perfectly crunchy delicious squash. I'm obsessed with this technique and we've been eating cornmeal fried squash several times a week. I don't use a recipe - just cut the squash (yellow squash, zucchini, etc) into rounds, dip in milk, then dip in cornmeal (seasoned generously with salt, pepper, and your choice of seasonings: garlic powder, onion powder, herbs, cayenne, etc) and fry in 1/2" of hot vegetable oil until golden. So easy, and they turn out perfectly every time: