I was always an obsessive big eater somewhat, this is how I pass my day. I’m even going to skip dinner so I can get more calories for snacks. But I decided to try something a bit healthier, some veggies and greens in addition to the donut and some crackers that I usually eat. Squash is really healthy though, with vitamins A, B6, and C, fool, magnesium, fiber, riboflavin, phosphorus, and potassium are very rich in vegetables. This is a severe veggie packed with powerful nutrition. Manganese is also rich in yellow squash. This mineral helps improve the strength of the bone and helps the body to process carbohydrates and fats. Enjoy the color and texture of this hued veggie with a light braising, creating a smothered yellow basil squash. And of course, let your body enjoy the nutrients from this food.
However, fried squash may also be weak – the content of water is approximately 95 percent for this vegetable. The outside of the coating quickly fries and creates a delicious crust for the vegetable bellow when a battered squash is immersed in hot oil. When done properly, the water trapped inside the squash flesh is rapidly heated by surrounding oil temperatures and the vegetables are poured outside inside the flesh, making the inner texture irresistibly tender. However, if the vegetable contains too much water, the consistency can easily become soggy and spill water after you take the first bite. The good news is that cooks have for years been using a simple ingredient to correct this problem: salt.
6 lbs butternut squash (peeled, seeded and sliced)
1 egg, beaten
½ cup milk
½ cup all-purpose flour
½ cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying
1. Mix well the egg with the milk in a small bowl.
2. Combine flour, corn, salt, pepper, and garlic salt in a second bowl. First, put a slice of squash in the egg mixture, then combine the squash in the dry mixture.
3. Fry the squash until golden brown in a heated 1/2 inch of oil over medium heat in a deep saucepan.
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