Fried Squash Cakes

Ingredients

• Slice the squash very thin
• Place the slices in salt water
• sprinkle with salt and pepper
• dip in flour
• in beaten egg
• then in cracker crumbs
• drop into pot of deep hot fat for frying

Method

1. 1

   Slice the squash very thin, being certain to slice it across.

2. 2

   Place the slices in salt water, wipe them dry, sprinkle with salt and pepper, dip in flour, in beaten egg, and then in cracker crumbs.

3. 3

   Repeat the process twice and then drop into pot of deep hot fat for frying.

4. 4

   When they have been cooked through, drain on crumpled brown paper and serve.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 29. The excerpt below is the record exactly as published.

then in cracker crumbs. Fry in deep hot fat. Candied Carrots 6 medium sized carrots % cup water 1 cup brown sugar 2 tablespoons butter Boil carrots, scrape and cut them in strips as you would potatoes for French frying. Mix the other ingredients in a baking dish and warm to make a syrup. Place the car- rots in this syrup so that it* covers them entirely and bake until candied. Fried Squash Cakes Slice the squash very thin, being certain*to slice it across. Place the slices in salt water, wipe them dry, sprinkle with salt and pep- per dip in flour, in beaten egg, and then in crroker crumbs. Repeat the process twice and then drop into pot of deep hot fat for frying

Cook this with the app: pantry check, scaling, and the assistant.