It's garden time and that means lots of meals full of vegetables with little meat. My Dad recently came to visit and brought us two bags of fresh squash, we love squash. I usually roast them in the oven, grill them or stew them down recipe found HERE.
I hardly ever fry them, we don't eat many fried foods at home, the idea of so much grease makes me gag. This time we decided that we wanted to splurge and fry a few squash for our Saturday lunch. They were great but it will probably be a while before I fry anything else.
You could use regular mixes and make this full of gluten.
Gluten Free Batter for Frying
Makes enough for three squash or several corn dogs.
Ingredients:1/2 cup gf cornbread mix
1/2 cup gf pancake mix
1/4 tsp. salt
1/4 tsp. pepper
Enough milk to make batter thin
Enough oil to cover the bottom of a pan for vegetables and for a deep pot of corn dogs or onion rings.
Directions:Wash and slice vegetables.
Mix dry ingredients well, add egg and enough milk to make batter thin.
Heat oil to medium.
Dip vegetables (or what ever you are cooking) in batter until covered well, then transfer to a wire rack. This allows the item to drip so that you don't have a lot of batter floating in your pan. After preparing a rack full began to fry, turn once it is brown around the edges. Take up once it is good and brown and tender all the way through.
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