Fried Zucchini, Yellow Squash, and Fried Green Tomatoes

Since the Manfriend has been supplying me with tons of zucchini and yellow squash, I finally had some time to deep-fry some of them. They are so delicious with a light breading. Add in some marinara or some homemade ranch dressing, and its bliss. I may live in Ohio, but sometimes I swear I have a little bit of Southern girl in me. I love Fried Green Tomatoes, and not just the movie! The Manfriend's mom is where I first my first taste of a fried green tomato. Add a little bit of salt, and it is heaven. So I figured, while I was frying up the squash, I might as well add in some tomatoes as well. This is another easy recipe, a little messy, but easy nonetheless.

Start out by cutting up your veggies fairly thin If you have a mandolin, it makes it even easier to cut, just watch your fingers! About 13 years ago, I was using a mandolin to slice up onions and I didn't have the guard on and almost sliced the top of my pinky off. Luckily, it healed up fine and I even regained feeling in the tip. Lesson learned, use the guard! You can either slice up the squash to make disks, or go lengthwise and make planks.

Look at those colors!

Planks are just as good

Once everything is sliced, take 3 shallow bowls and line them up. If you are making the planks, you should probably use 3 smaller rectangular shaped pans. In the first bowl add some flour. The middle bowl, whisk 2 eggs and add about 1.5 cups milk or water and mix. In the last bowl, use some seasoned cracker meal, fry magic, or bread crumbs, your preference. Today, I was using the cracker meal.

Cracker meal, egg wash, flour

Dredge the veggies in the flour first, this gives the egg wash something to hold on to. Then dip it quickly in the egg wash. Put the coated veggie in the cracker meal. I do a few and lay them on a plate, that way when I put them in the fryer, I have a few to go in at once. 

Ready for the fryer

If you don't want to use the deep-fryer, you can do this on the stovetop with a deep pan with about an inch of oil on medium-high heat. Cook a few minutes until both sides are golden brown. Remove with tongs and place on some paper towels to absorb the excess oil. Continue coating the veggies and frying them up until its all cooked. If you're making a large quantity, you can place them on a pan in a 200 degree oven to keep them nice and warm until you serve them. 

This method is also really good to make Eggplant Parmesan. Just heat up some noodles and serve with some spaghetti sauce. I like to add a sprinkling of parmesan cheese to the zucchini and yellow squash. 

Fried Green Tomatoes, Zucchini, and Yellow Squash

1 Zucchini sliced thin

1 Yellow Squash sliced thin

1 Firm Green Tomato sliced thin

2 eggs

1.5 cups milk or water

Cracker meal, fry magic, or bread crumbs

Heat deep-fryer to 325 degrees or use large pan with an inch oil on medium-high heat.