My grandmother used to stand at the stove and fry slices of squash and zucchini in her cast-iron skillet. She’d dip thick rounds of squash in egg then coat them in a combination of seasoned cornmeal and flour. They’d bubble furiously in the fat, transforming from pale yellow disks to golden brown coins. Using her well-worn two-pronged fork, she would transfer them, one at a time, to layers of split-open brown paper bags to drain. It seems they never made it to the table. My sister, cousins, and I would hover around the kitchen table like little birds with mouths wide open, our greasy little fingers scarfing down the crispy rounds as soon as they would cool enough to touch.
I feel *nearly* the same with these Baked Zucchini Crisps and sure you will, too. Read on for more about a round-up of summer squash recipes — and a whole lot of Zucchini Love.
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Miss your cooking demonstrations in Nashville! This is great email or maybe I just love squash.