Hey, how you're doing? This is Dave Cooking with Dave again. Today we’re going to do some one of my southern favorites. We are going to fry some zucchini and some squash. This came out with my French garden can stop to they grow well it’s already just due and already producing wonderful vegetables. We’re going to slice this up thin, we will roll this on the flour and then put them in middle of grease fry them up and server them with out dinner.
Okay, here's our squash and our zucchini. Now, we’re going to do is slice this up as thin as we can. The thinner you slice this the better you're going to be really fried squash and zucchini chips. Now when it get so big like this I like it so much I clean up the insides and I will just fry the outside when it get so big like that. That’s nice good looking squash right there. We love the squash from the south, we grow it, it grow wonderful you can beat it squash and zucchini cabbage all those kind of things vegetables wise we like them and this is zucchini same thing the thinner I can slice it the better it will be. If you want to use some kind of food processor make, sure you get nice thin slice as you could do that, But you just slice it nice and thin like I said the thinner the better they will fry up nice and make little nice zucchini and squash chips.
Now, we’re going to fry this a little bit on olive oil and I chilled a little bit by using a little bit of baking grease so it gives a little flavor. That’s about enough. Okay, what I'm going to do is take a couple of eggs just beat them in the bowl, okay. I took my zucchini and my squash and I cleaned up the seeds and one will seeds and I wash it all up just little nice and wash just do a little bit dump and I'm just going to take my two eggs here. I want to dump here right on my squash and my zucchini.
And then I'm going to try to make sure every piece of squash, every piece of zucchini is got a little egg on it. This is going to help our flour stick to our zucchini so that we can have little breading. So otherwise you can just use on the stick we got to make this stick. Okay, not forget all cover and make sure you butter got a little bit of egg on them. Then when it come back with just a little bit of pepper fill a little pepper and a little bit of salt and then just a little of onion powder. Okay, and then I will mix that up again to make sure everybody got a little salt, little pepper, little onion powder on there. And while on sit everybody will little bit pepper I might going to do it again a little bit of pepper, a little bit of salt because I want everybody make sure they covered in salt and pepper.
Okay now, we’re going to fry some bacon on this pan and I left the bacon grease behind. Now I'm going to comeback with just a little bit of olive oil and just give me enough not really some herbs then just enough to cover my zucchini and the squash and to be fine I'm going to put that on high and let it hit up. Okay, my grease pretty hot and sprinkle with flour as it is pretty hot. I'll take my whole flour take my squash and zucchini to roll in the flour nice thick because they ease on it and it set it right down in the grease and fry them up. It fry pretty quick and take a couple of three minutes for going that long.
Of course it’s important when your frying make sure that what you're frying at least room temperature throughout. I was going to fry evenly. If you have at the refrigerator you take it out and this cold you should let that sit down in your room temperature first before you start frying it that way it’s going to fry evenly throughout the whole thing.
And all we do is just let them crust up flip them over and crust them on both sides and they're pretty much done. The nice little snack go with your dinner the side dish. Isn't that pretty frying squash? There is our fried zucchini and fried squash it is wonderful. Man this is good as better in the fries. Oh, onion power, salt and pepper you can't go wrong.
Your Cooking with Dave again, remember I am the world greatest chef I know that I am because it says so right here on my apron. Have a great day. Thanks.
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