Fried Bottle Squash recipe

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Ingredients

oil for frying
4 cups all-purpose flour
3 tablespoons salt
2 tablespoons ground black pepper
1 bottle squash, peeled and sliced into 1/4-inch rounds
water as needed

Nutrition Info

391.6 calories
carbohydrate: 69.3 g
cholesterol: : -
fat: 8.2 g
fiber: 2.8 g
protein: 9.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 3493.5 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 inches of oil in a frying pan over medium-high heat.

  2. Mix flour, salt, and pepper in a shallow bowl. Dip squash slices into a bowl of water, coat with the flour mixture.

  3. Drop a small amount of flour into the oil, if it sizzles, it is ready. Carefully lower some squash slices into the side of the pan furthest from you. Fry until light brown on both sides, flipping halfway, about 5 minutes. Drain on paper towels. Repeat with remaining slices.

Recipe Yield

6 servings

Recipe Note

Bottle squash is also known as calabash, oso squash, Asian squash, or by other names. Bottle squash is long, with a smooth, light green skin. This recipe can be used with green tomatoes, eggplant, summer squash, or zucchini. Just don't use frozen vegetables.

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