It’s summer time, and the living’s easy… Not really. The living is pretty rough. It’s 100+ degrees here, in the South. And, the vegetables and berries are ready to be picked, cleaned, eaten or canned.
Thanks to Fannie Flagg and the Whistle Stop Cafe, most people know about Fried Green Tomatoes. Here’s the recipe for Fannie Flagg Fried Green Tomatoes from Robert Lorino of The Irondale Cafe in Irondale, Alabama. I’m not knocking tomatoes. I think tomatoes are wonderful.
But, they aren’t perfection for me. No, my heart belongs to the lowly yellow crook neck squash.
If you have to ask, then you’ve never had beer battered squash. Summer begins and ends with a heaping plate of fried golden beer battered squash, seasoned to perfection, still hot from the skillet.
Here’s the recipe:
Southern Sugar Baby’s Beer Battered Squash
Yellow Crookneck Squash – preferably fresh from the garden or from the Farmer’s Market
Oil for frying – I use Crisco – that sound you hear is indeed my arteries clogging
Either a bottle or a can of beer – opened so it will start going flat
Tony Chachere’s Creole Seasoning to taste
Salt and Pepper to taste
Open your beer first, and pour it into a small mixing bowl.
Melt Crisco in large frying pan.
Mix cornmeal, Tony Chachere’s Creole Seasoning, dash of salt and pepper in a small bowl.
Wash and slice squash.
Immediately dip sliced squash in beer and then dunk in cornmeal mixture.
Fry one test piece. When oil is hot enough, the test piece will float.
Continue to dip squash slices in beer and then coat in the cornmeal mixture. Fry squash until golden brown.
Remove with a slotted spoon or a fork. Put on a plate lined with paper towel.
Sprinkle with salt to taste.
Oh, beer battered squash, how I love you with a big glass of sweet iced tea!
This makes summer almost bearable.