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Ingredients

Adjust Servings:
Summer Squash – 1
Wheat Flour – 1 tbsp
Paprika – 1 tsp
Soy Sauce – 1 tbsp
Garlic – 2 cloves
Salt – to taste
Ground Black Pepper – to taste
Mustard – 1 tsp
Sunflower Oil – to taste
Dill – to taste

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Skillet-Fried Squash

Skillet-Fried Squash

Features:
  • Low-Calorie
  • Vegetarian
  • 20 min
  • Serves 2
  • Easy

Ingredients

Recipe

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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

1
Done

Peel the squash and cut it into large strips, like you would potatoes. Add paprika and flour; mix thoroughly.

2
Done

Fry the squash in oil until golden brown.

3
Done

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.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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