Fried Buttercup Squash

1/2 cup whole wheat flour

1 Tbsp. safflower oil

Pinch of salt

1/4 tsp. baking powder

1/4 tsp. nutmeg

1 cup beer

1/2 cup milk

1 small buttercup squash, peeled, seeded and sliced 1/8 thick

Oil for frying

1/4 cup catsup

1 Tbsp. Worcestershire sauce

 

In a large bowl, combine flour, oil, salt, baking powder, nutmeg, beer and milk. Beat until smooth.

 

Heat frying oil in a large skillet. Dip slices of squash in the batter and place in hot skillet. The batter will not readily cling to the squash, but will give an irregular coating which is both unusual and tasty. Fry a little more than a minute on each side. Coating will get brown and crispy; squash will be cooked. Drain on paper towels.

 

In a cup or bowl, mix catsup and Worcestershire sauce. When squash slices have cooled somewhat, dip into sauce and eat.

 

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