Crispy Fried Zucchini and Yellow Squash
A delightful dish featuring tender zucchini and yellow squash, coated in a crispy cornmeal mixture and garnished with savory bacon.
Ingredients
| 3 | slices bacon, cooked and crumbled |
|---|---|
| 1⁄2 | medium medium onion, sliced thinly |
| 1⁄4 | cup cornmeal |
| 1⁄8 | cup flour |
| 1⁄2 | teaspoon pepper |
| 1⁄2 | teaspoon salt |
| 6 | ounces zucchini, in 1/4 inch slices |
| 6 | ounces crookneck yellow squash, in 1/4 inch slices |
| 2 | tablespoons canola oil |
Instructions
| 1. | In a large skillet, cook the bacon over medium heat until it is crisp. Reserve the drippings in the skillet. Remove the bacon, drain it on paper towels, crumble it, and set it aside. |
|---|---|
| 2. | Add the sliced onion to the bacon drippings and saute it until it is soft and slightly golden. Remove the onion and set it aside. Reserve the drippings in the skillet. |
| 3. | In a bowl, mix the cornmeal, flour, pepper, and salt. Dredge each piece of squash in the cornmeal mixture, ensuring both sides are covered. Place the coated squash pieces on a plate. |
| 4. | Heat the bacon drippings and canola oil over medium-high heat. Add enough slices of yellow squash and zucchini to cover the bottom of the pan. Cook them until the centers and edges are golden brown, approximately 2 to 3 minutes per side. Drain the fried squash slices. |
| 5. | Repeat the frying process until all the squash slices are cooked. Transfer them to a serving bowl, toss them with the sauteed onion, and garnish with the bacon pieces. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 152.6 kcal |
| Protein | 2.8 g |
| Fat | 10.3 g |
| Carbohydrates | 13.3 g |
| Fiber | 1.8 g |
| Sugar | 3.2 g |
Published on Jul 22, 2024 by Luminița