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Fried Summer Squash

My mother use the same technique to fry squash and green tomatoes. Simple, yet tasty.

I like my very well done. I also like to cut some of the slices very thin and make almost a crisp out of them while I like to keep others thicker to have the sweet, creamy squash flavor. It is a personal preference as to how brown, how thick, and how salty you make them.

Here is how I make them:

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Comments

  1. One of our favorite ways to knosh the summer and zucchini squash! I haven’t been to visit you in so long and I picked the perfect day to get another idea for using our squash up! I haven’t made fried squash yet this summer! Thanks, friend!

Trackbacks

  1. […] as the season shortened, she would use the green tomatoes to dill, fry and even can to make fried green tomatoes in the winter. She always made them with a simple flour dredge. Although I liked hers, I now have […]

  2. […] mother-in-law described frying the firm, ripe red tomatoes in a similar manner as my mom fried the green tomatoes(and squash). She would add a little sugar to her flour mixture to enhance the natural sweetness of […]

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