Zuchini and yellow straight neck squash are getting big enough to harvest. My wife cooked our favorite summer dish last night.
Slice a squash of either type, (or one of each) into 1/4 inch slices. Salt lightly to draw out water. A soon as the slices begin to sweat, drag them through a plate of flour and coat each side. Then drop into a skillet with 1/4 inch oil and fry both sides until golden brown.
My grandmother always fried hers like that in flour. My Mom always used cornmeal instead. I’ll eat it either way, but it’s much better fried in cornmeal, IMO.
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
