Name: Skillet-Fried Squash
Total time: 20 min
Yield: 2 Servings
Ingredients: 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

Ingredients

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

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

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.

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