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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1
Done
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Peel the squash and cut it into large strips, like you would potatoes. Add paprika and flour; mix thoroughly. |
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2
Done
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Fry the squash in oil until golden brown. |
|
3
Done
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Meanwhile, prepare the dressing. Combine finely chopped dill with mustard, soy sauce, salt, and pepper. Mix with the hot fried squash and serve. |
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.
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