Ingredients
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Summer Squash – 1
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Wheat Flour – 1 tbsp
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Paprika – 1 tsp
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Soy Sauce – 1 tbsp
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Garlic – 2 cloves
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Salt – to taste
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Ground Black Pepper – to taste
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Mustard – 1 tsp
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Sunflower Oil – to taste
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Dill – to taste
Recipe
Who doesn’t love dishes with squash? For the longest time, my favorite was the good old fried squash with potatoes. All I had to do was roll them in flour or batter, then sear them in oil. If only I knew how to make skillet-fried squash so that it looks like potatoes! Now, this is the only way I cook them.
The nuance is to cut the vegetable into thick strips. Thus, it retains juice and becomes beautifully golden brown. Many people call this skillet-fried squash a Korean-style recipe. The only thing remotely Korean about it, though, is a drop of soy sauce. It does compliment the dish perfectly, however, no question about that!

Steps
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Done
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Skillet-fried squash is one of those dishes that ticks all the boxes. Serve Korean-style squash hot as a side or cold as an appetizer. Plus, the dish is very light and does not spoil the figure. Save the recipe for future reference — it will definitely be a hit this summer.
3 Comments Hide Comments
Hi there just wanted to give you a quick heads up and let you know a few of the images aren’t loading correctly. I’m not sure why but I think its a linking issue. I’ve tried it in two different browsers and both show the same results.
An interesting discussion is worth comment. I think that you should write more about this subject, it might not be a taboo matter but generally folks don’t speak about such issues. To the next! All the best!!|
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