Custom Search
Fried Yellow Summer Squash
This is just too good to be so simple. But it's also easy to mess it up if not cooked right. The secret is in the cooking time. When cooked right it should resemble a goulash, with about half brown and half yellow coloring. The onions and squash should be slightly caramelized. The original recipe does not include tomato, but you might want to try it for variety. However, the squash has a very subtle flavor that can be overpowered by tomato, so don't use very much. Please read the notes following the recipe.
Our thanks to: Robert Gray of South Carolina for contributing this yummy recipe.
Ingredients* 1 lb Yellow Summer Squash with skin, chopped course
* 2 medium onions, chopped course
* 3 tablespoons bacon grease (or as needed)
* 1 fresh tomato, chopped (optional)
* Salt to taste
* Black pepper to taste
Directions
1. Wash the squash and chop course (bite size), with the skins intact.
2. Chop onion course.
3. In a 10 or 12 inch cast iron skillet, cook 3-4 slices of bacon to obtain about 3 tablespoons of bacon grease.
4. Remove bacon and feed to the dog. Pour off all but 1 tablespoon bacon grease and save.
5. Add chopped squash and onions.
6. Bring to a slow simmer on medium low heat, stirring frequently.
7. If additional grease is needed, add the saved bacon grease (from step 4) a little at a time.
8. Cook until the squash is about half brown and half still yellow (about 20-30 minutes). The squash and onions will be very tender and resemble a stew.
9. Add salt and pepper to taste and serve steaming hot.
Makes 2 servings (about 2 cups). For larger servings, simply double the recipe.
Notes:
1. If you use tomato, add it the last 5 minutes of cooking time.
2. The squash must be stirred frequently, especially the last 10 minutes or it will burn.
3. Do not add water, the squash will release all the moisture needed.
4. Do not peel squash. Cook with the skin.
5. The squash will have a gentle, sweet flavor so do not add any sweetener.
Custom Search