Wow, what a weekend! It was an extremely busy around our house and quite frankly, I’m getting too old for this! First of all, we helped Savannah move out. She sent photos Sunday afternoon; it looks like she and her roommates have organized and decorated their little house beautifully!
After that hot and heavy job, we had a sick puppy that had to go to the vet, I was busy doing laundry and helping Greg pack for South America, and Wesley’s team had a scrimmage game. I need this week to rest!
Today I’m sharing a wonderful recipe from my cousin, Nancy. She makes this incredible baked squash. It has the flavor or fried squash without the mess of frying! Don’t expect it to be crisp like fried squash, but the flavor is spot on. This recipe is an old one, passed down to Nancy by my Aunt Euly.
On a sad note, my Uncle Manuard died last week. Uncle Manuard married my mama’s oldest sister, Aunt Ruby. Uncle Manuard owned and operated a garage and Aunt Ruby raised chickens. They both loved their nieces and nephews. When we would visit them when I was a child, Uncle Manuard would always take me to the vending machines in the garage for a Dr. Pepper and Barbeque chips. Just goes to show that you don’t have to do fancy things for kids to make good memories. He will be missed, but I’m thankful he is with Aunt Ruby once again!
Southern Baked Squash
- Small baby yellow squash, washed and cut in half lengthwise
- Salt and freshly ground black pepper, to taste
- Melted buter, amount depends on the number of squash
- Cornmeal, amount depends on the number of squash
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Pour cornmeal in a rimmed baking dish and set aside.
- Place cut squash in a large bowl and sprinkle with enough water to dampen them.
- Remove the squash from the bowl a few at a time. Roll in cornmeal and place on the prepared pan, cut side up. Sprinkle with salt and pepper and drizzle with melted butter. Repeat until all of the squash are coated with cornmeal.
- Bake at 400°F until golden brown. Serve warm.
To end FRIENDS week on NJSD I have an excellent recipe from Cindy for zucchini fritters. You’ll have the kids eating their vegetables without a fuss with these babies!
Cindy and I go way back. So far back, that I think we were destined to be friends before we were even born. Before I was born, Mama carried two babies (two different pregnancies) to around seven months when she lost them. Around the same time, her mother was having difficulty getting pregnant. They were friends and were there to support each other during those sad days.
Cindy and I grew up in the same small North Georgia town. Our friendship is one of the most genuine and unpretentious friendships that I have. Maybe that comes from being friends so long. We learned to drive together, had long talks about boys (which brings to mind some hilarious times), we’ve been there for weddings and births and have supported each other in hard times too. She is an only child, but I spent so much time at her house growing up that I’m sure her parents often felt that they had another child. Our friendship is priceless, and I cherish it more than Cindy will ever know.
She gave me this scrumptious recipe a while back. It comes together so fast, and these fritters taste great. Here are a few tips for flying fritters:
1. Do not overcrowd the pan when frying the fritters. If you drop too many into the pan at one time, you’ll cool the oil, and the fritters will not cook through.
2. Fry fritters at 350°F, they’ll cook fast enough not to absorb the oil and get soggy, but slowly enough not to burn before they have cooked completely.
3. They are best eaten right away. The longer they sit, the heavier and less crispy they’ll get. Sprinkle with salt and parmesan immediately so they’ll melt into the hot fritters, and then serve as soon as possible.
- 3 medium zucchini, grated
- ½ c. onion, grated
- 1 egg, beaten
- ¼ c. all-purpose flour
- ¼ c. plain cornmeal
- salt and freshly ground black pepper to taste
- Canola oil, for frying
- Freshly grated Parmesan cheese
- Grate zucchini into a medium size bowl. Toss with a pinch of salt and place in a mesh strainer. Place the strainer over the bowl and let stand for about 15 minutes. Remove strainer and reserve the water in bowl. Place zucchini in a mixing bowl and add the grated onion. Add egg, salt and pepper and mix. Sprinkle the flour and cornmeal over the zucchini and mix together. Let stand at room temperature for about 10 minutes.
- In the meantime, heat canola oil over medium-high heat to 350°F.
- Stir zucchini mixture, the consistency should be a little thicker than pancake batter. If it seems too thick you can add a little bit of the reserved water.
- Drop by heaping spoonfuls into the hot oil cooking 2 to 3 minutes, until golden brown, then flip and cook the other side until golden. Remove to a paper towel lined plate to drain. Immediately sprinkle with salt and grate fresh Parmesan cheese over the top. Serve immediately.