Battered Summer Squash
2 medium summer squash, sliced 1/4-inch thick
2 eggs, beaten
1/2 cup plus 2 T milk (coconut, almond, etc)
1/4 cup coconut flour
3 Tbsp minced fresh chives
salt and pepper
lard/oil
1. Heat enough lard/oil over medium heat in a non-stick skillet to generously coat the bottom. If using a cast-iron skillet, more lard/oil will be needed to prevent sticking, even in a well-seasoned pan.
2. In a medium bowl, whisk together eggs, milk, coconut flour and chives. Using your fingers or tongs, dip a slice of squash into the batter and coat well. Place in hot skillet. Repeat with squash until skillet is full. Sprinkle salt and pepper over squash. Pan fry until browned, then carefully flip and continue to brown other side. Remove to a plate and repeat process until all of the squash is cooked (or you run out of batter!). Serve immediately.
2 eggs, beaten
1/2 cup plus 2 T milk (coconut, almond, etc)
1/4 cup coconut flour
3 Tbsp minced fresh chives
salt and pepper
lard/oil
1. Heat enough lard/oil over medium heat in a non-stick skillet to generously coat the bottom. If using a cast-iron skillet, more lard/oil will be needed to prevent sticking, even in a well-seasoned pan.
2. In a medium bowl, whisk together eggs, milk, coconut flour and chives. Using your fingers or tongs, dip a slice of squash into the batter and coat well. Place in hot skillet. Repeat with squash until skillet is full. Sprinkle salt and pepper over squash. Pan fry until browned, then carefully flip and continue to brown other side. Remove to a plate and repeat process until all of the squash is cooked (or you run out of batter!). Serve immediately.