I picked it up at Hatch's Market in Wellfleet, from one of the baskets of fruits and vegetables tucked away in a bustling corner of the parking lot behind Town Hall. It's color drew me in; the lure of the pastel and the promise of the first, crisp round of the season. I brought it home along with a handful of fresh garlic and a basket of eggs and began to contemplate lunch.
Lying against the grain of the kitchen counter, the squash stood out as though aware of its fate. I heated up a pan, axed it into rounds, and cracked an egg into a bowl. It was high noon, and time for a platter of fried summer squash.
The lightly battered halos of squash hit the pan with a sizzle, spitting garlic and bread crumb and yolk into the air with a thick, bulbous aroma. Still hot, they hit the roof of my mouth and I settled in to enjoy this first of the surfeit of summer gourds.
BATTERED SUMMER SQUASH
Serves 2
Slice one thick, 6-inch summer squash into rounds, discarding tip and end. Crack an egg into a shallow bowl and whisk well. On a separate plate, crumble one slice stale bread. Add one clove minced garlic and salt and pepper to taste; mix well. Heat 2 tablespoons oil in a cast iron frying pan. When hot, dip squash rounds first into egg and then batter with bread crumbs and garlic. Fry for 1-2 minutes or until batter is golden brown, taking care not to overcook.
TIP: If extra egg wash remains after all rounds are dipped, add another egg and make an omelet to serve aside the squash.
3 comments :
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