With summer squash in abundance at my house (I've already frozen up 3 bags full of squash and 7 bags of zucchini to use in recipes during the winter, not to mention the bags my mother-in-law has frozen up from our garden), I might as well post a summer squash recipe. It's all about seasonal eating, right? That makes me feel better for having squash and zucchini recipes posted on here so much.
Battered and fried squash was the only way I ever tasted squash as a kid -- the only way my mother made it. And probably the only way my father would eat it. Now I do eat squash in all sorts of ways, but battering and frying it is a nice reminder of my childhood -- even with this Paleo version.
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
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.