Crispy Batter-Fried Summer Squash Sticks
Enjoy a delightful crunch with these Crispy Batter-Fried Summer Squash Sticks, a perfect way to showcase the fresh vegetables from your garden. This recipe highlights the unique flavors of summer squashes like zucchini, yellow crookneck, and patty pan, ensuring they are lightly battered for a crispy finish. With a hint of Italian seasoning and a dash of garlic, each bite offers a burst of flavor complemented by the optional sprinkle of Parmesan cheese. Whether served as a snack, appetizer, or side dish, this dish is sure to impress family and friends alike. Remember, the secret lies in the power of one: one egg, one cup of milk, and a single cup of self-rising flour come together to create a light and airy batter that transforms the humble squash into a golden delicacy.
N/A
Servings
75
Calories
7
Ingredients
Ingredients
Zucchini or Summer Squash
4-6 (Cleaned and cut into sticks)
Egg
1 (Beaten)
Milk
1 cup (Regular, for batter)
Italian Seasoning
1 teaspoon (Dried)
Garlic Powder
1 dash (Optional seasoning)
Self-Rising Flour
1 cup (For batter)
Grated Parmesan Cheese
To taste (Optional topping)
Instructions
1
Start by cleaning and cutting the zucchini or summer squash into sticks for even frying. Aim for a uniform size for best results.
2
Preheat your oven to 250°F (120°C) to keep the fried squash warm while you complete cooking the remaining batches.
3
Line an oven-proof pan with several layers of paper towels to absorb excess oil from the fried squash.
4
Heat your deep fryer according to the manufacturer’s recommendations, or in a cast iron skillet, heat about 2 inches of oil (a 50-50 mix of vegetable oil and shortening is ideal) until a drop of water sizzles vigorously upon contact.
5
In a shallow bowl, beat the egg and then mix in the milk, Italian seasoning, garlic powder, and finally the self-rising flour. The batter should be thin with a few lumps for that light and crispy texture.
6
Carefully dip a batch of squash sticks into the batter, ensuring they are coated thoroughly.
7
Gently drop the battered squash into the hot oil, avoiding overcrowding. If needed, use tongs for safety.
8
Fry the sticks until they are golden brown, turning them halfway through cooking for even browning. This should take about 2-4 minutes per batch.
9
Once browned, transfer the sticks to the prepared paper-towel-lined pan and keep warm in the oven while you fry the next batch. Do not overload the fryer to maintain the oil's temperature and ensure crispiness.
10
Serve the crispy squash hot with freshly grated Parmesan or your choice of dipping sauces, such as ranch, blue cheese, or a creamy sauce with sour cream, dill, and lemon juice.
11
This recipe is easily doubled, but for larger quantities, consider frying in separate batches for the best results. Leftovers can be reheated on a baking sheet in a hot oven, but avoid the microwave to retain crispiness.
Nutrition Information
3.75g
Fat
7.5g
Carbs
1.88g
Protein
Frequently Asked Questions
Frequently Asked Questions
What types of squash can I use for this recipe?
You can use zucchini, yellow crookneck, or patty pan squash for these crispy sticks.
How should the squash be prepared?
The squash should be cleaned and cut into uniform sticks for even frying.
What temperature should I set the oven to for keeping the squash warm?
Preheat your oven to 250°F (120°C) to keep the fried batches warm.
How should I prepare the warming pan?
Line an oven-proof pan with several layers of paper towels to absorb any excess oil.
What kind of oil is recommended for frying?
A 50-50 mix of vegetable oil and shortening is ideal for frying the squash sticks.
How much oil should I use if using a skillet?
Heat about 2 inches of oil in a cast iron skillet.
How can I tell if the oil is hot enough?
The oil is ready when a drop of water sizzles vigorously upon contact.
What are the core ingredients for the batter?
The batter follows the 'power of one' rule: one egg, one cup of milk, and one cup of self-rising flour.
Should the batter be completely smooth?
No, the batter should be thin with a few lumps remaining to ensure a light and crispy texture.
What seasonings are included in the batter?
The batter is flavored with Italian seasoning and a dash of garlic powder.
How long does it take to fry each batch?
Each batch takes approximately 2 to 4 minutes to become golden brown.
Do I need to turn the squash while frying?
Yes, turn the sticks halfway through the cooking time for even browning.
What is the secret to keeping the squash crispy?
Avoid overcrowding the fryer to maintain the oil's temperature and ensure maximum crispiness.
What toppings are recommended for serving?
Freshly grated Parmesan cheese is a recommended optional topping.
Which dipping sauces pair well with this dish?
Ranch, blue cheese, or a creamy sauce made with sour cream, dill, and lemon juice are excellent choices.
Can I double this recipe?
Yes, the recipe is easily doubled, but you should still fry in separate batches for the best results.
How should I reheat leftovers?
Reheat leftovers on a baking sheet in a hot oven to retain their crispiness.
Can I use a microwave to reheat the squash sticks?
It is best to avoid the microwave for reheating as it will make the squash soggy instead of crispy.
How many calories are in a serving?
There are approximately 75 calories per serving.
What is the fat content per serving?
Each serving contains approximately 3.75g of fat.
How many carbohydrates are in each serving?
There are 7.5g of carbohydrates per serving.
What is the protein content of this recipe?
The recipe provides 1.88g of protein per serving.
Is this recipe considered vegetarian?
Yes, this recipe is vegetarian-friendly.
What are the common tags for this recipe?
Common tags include fried squash, vegetable side dish, summer squash recipe, and appetizer.
How many main ingredients are required?
There are 7 ingredients listed in the recipe, including optional items.
Can I use regular flour instead of self-rising flour?
The recipe specifically calls for self-rising flour to achieve the light and airy batter texture.
How many squash are typically needed?
The recipe suggests using between 4 to 6 summer squashes.
What type of milk should be used?
The recipe recommends using one cup of regular milk for the batter.
Is this a quick recipe?
Yes, it is tagged as a quick recipe, especially if you have garden-fresh vegetables ready.
What is the primary flavor profile of the batter?
The batter features a savory flavor profile with Italian herbs and garlic.