Share
https://cookit.guru
Start Reading Mode
Print
0 0
Add to Meal Plan

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

Share it on your social network:

Or you can just copy and share this url
Skillet-Fried Squash

Skillet-Fried Squash

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

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

Share

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.

sun-dried tomatoes
previous
Sun-Dried Tomatoes
mint lemonade
next
Homemade Lemon and Mint Lemonade
sun-dried tomatoes
previous
Sun-Dried Tomatoes
mint lemonade
next
Homemade Lemon and Mint Lemonade

Related Recipes:

31 Comments Hide Comments

Hi, i think that i saw you visited my blog so i came to “return the favor”.I am attempting to find things to improve my site!I suppose its ok to use some of your ideas!!|

My brother recommended I would possibly like this blog. He was totally right. This submit truly made my day. You can not consider just how much time I had spent for this information! Thanks!|

I’m not sure where you are getting your information, however good topic. I needs to spend a while learning more or working out more. Thanks for magnificent information I was in search of this info for my mission.|

Hello I am so glad I found your blog page, I really found you by mistake, while I was looking on Aol for something else, Regardless I am here now and would just like to say thanks a lot for a marvelous post and a all round enjoyable blog (I also love the theme/design), I don’t have time to go through it all at the minute but I have bookmarked it and also included your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the fantastic work.|

What’s up i am kavin, its my first occasion to commenting anywhere, when i read this piece of writing i thought i could also make comment due to this brilliant article.|

Comments are closed.