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Receta Fried Summer Squash
by Global Cookbook

Fried Summer Squash
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  Raciónes: 12

Ingredientes

  • 1 1/3 c. WATER, Hot
  • 15 x Large eggs SHELL
  • 1/3 c. Lowfat milk, DRY NON-FAT L HEAT
  • 20 lb SQUASH SUMMER FZ
  • 2 lb BREAD SNDWICH 22OZ #51
  • 1 Tbsp. PEPPER BLACK 1 LB CN
  • 14 tsp SALT TABLE 5LB

Direcciones

  1. TEMPERATURE: 360 F. DEEP FAT
  2. RECONSTITUTE Lowfat milk; Add in Large eggs.
  3. DIP SQUASH IN EGG AND Lowfat milk Mix, DRAIN WELL.
  4. COMBINE BREAD CRUMBS, SALT, AND PEPPER.
  5. DREDGE SQUASH IN SEASONED CRUMBS. SHAKE OFF EXCESS.
  6. FRY Till TENDER AND Golden.
  7. NOTE:
  8. IN STEP 2, 21 LB FRESH SUMMER SQUASH A.P. WILL YIELD 20 LB SLICED SUMMER SQUASH. ANY VARITY OF SUMMER SQUASH MAY BE USED. Don't PEEL.
  9. NOTE:
  10. IN STEP 5, FRY IN SMALL BATCHES AND SERVE IMMEDIATELY TO AVOID SOGGY SQUASH.
  11. SERVING SIZE: 1/2 C.