Serving up CSA: Fake Fried Squash and a Book Review!

Isa Chandra Moskowitz has captivated many with her fake fried onion rings (hers are vegan too!), and I’ve adapted her recipe for fake fried squash of the vegetarian persuasion.

Winter is coming, but some summer squash is still here. How many different ways can you cook squash? Really, the possibilities are endless–though these are possibilities we may not all love. Still, if you’re looking for yet another less-squashy way of taking summer’s last squash (as I inevitably am always), try this recipe.

I cannot recommend any better cookbook than Appetite for Reduction for those interested in low-fat, approachable, and hearty recipes that don’t include meat. Vegetarians, vegans, and omnivores alike would enjoy this book. Either way, here’s a taste of Isa’s tasty breading (adapted to be vegetarian rather than vegan). I hope you enjoy!

Fake-Fried Summer Squash

Breading adapted from Isa Chandra Moskowitz’s Appetite for Reduction

•  1 over-sized zephyr summer squash or 1 over-sized zuchinni (or, truly, any vegetable you want)
• 2 cups whole wheat breadcrumbs
• 1 cup milk
• 1/2 cup flour
• 2 tbsp corn starch
• 1 tsp vinegar
• 1 tsp salt
• Cooking spray or 1 tbsp olive oil

1. Slice squash into 1/2 rounds. Remove seedy insides from large pieces to create “squash rings.” :)
2. Dissolve corn starch and flour into milk; add vinegar and salt.
3. Prepare a plate with 1 cup of breadcrumbs (to refill as needed).
4. Prepare a baking sheet lined with parchment paper.
5. One at a time, dip squash piece into milk mixture, then into bread crumbs. Place on parchment paper.
6. Bake at 450 for 20-30 minutes, flipping squash about halfway through.
7. Let cool on a wire rake and serve warm. Enjoy!