- 1 large squash, cut into strips
- 1 1/2 cups whole milk
- 1 1/2 cups club soda
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1 cup of egg beaters
- 2 tsps kosher salt
- 1 tsp lemon pepper
- 1 tsp cajun seasoning
- 6 cups vegetable oil for deep frying
Today I am introducing you or to some, re-introducing you to Fried Squash Sticks! They are the new thing and a fun twist on your average French fry. Well, at least in this household they are! I got the idea the other day as I was frying up some good old fashioned onion rings when my son grabbed at one of the onions. He immediately took a whiff and threw it down. Of course he did- right? He is a picky 2 year old and why on earth would he eat something that mom and dad are also going to eat? Crazy Madness I tell you! So I thought to myself what other veggie could I fry up using the leftover batter that my son would actually eat. He loves squash- always has and one look at this huge squash my sister-in-law sent me home with a few weeks ago and I knew what I needed to do! Fried Squash!
A wonderfully light, crispy and most importantly DELICIOUS fried squash recipe that any kid is sure to love! Note: I used egg beaters in my batter process instead of regular eggs. I like having this container of egg beaters around for meals just like this one and they were the perfect substitution. Please give this a try and let me know what your little ones thought!
Heat oil in heavy pot or deep fryer until oil temperature is 370 degrees F.
Cut squash into small strips. Pour milk, club soda and 1 tsp salt into a bowl and add the squash. Cover and refrigerate for 2 hours. Meanwhile combine the flour, cornmeal, 1 tsp salt, lemon pepper and cajun seasoning in a large pie plate or bowl. Put the egg beaters into a large pie plate or bowl as well. Working in small batches of three, dip sticks from the milk into the flour then into the egg then into the flour again. Transfer squash to hot oil and fry, stirring, until golden brown, about 2 minutes. Carefully transfer squash sticks to paper towels to drain. Coat and fry remaining sticks in same fashion. Serve immediately.