Summer Squash

From the "Kids' Corner" - Summer Squash Fries

These are great for kids to dip and a healthier alternative to French fries! Thanks to Amy Walsh, Illinois Benedictine University Dietetic Intern for sharing this recipe!

Vegetable oil - 1" depth, heated until just before smoking
Yellow squash, cut in 1/8 to 1/4-inch slices
1 cup buttermilk
Mixture of:
1/2 yellow cornmeal
1/2 all-purpose flour
Salt to taste

Soak squash in buttermilk to cover, at least 5 minutes. Dredge in cornmeal, flour, salt mixture (or use a zip-lock bag and shake until coated).

Fry in vegetable oil until golden. Turn and fry until lightly golden on the other side. Transfer to paper towels to drain and salt lightly while still hot.

Serves 2 to 3.

From www.ces.ncsu.edu.

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