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Add a photoRaciónes: 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
- TEMPERATURE: 360 F. DEEP FAT
- 1. RECONSTITUTE Lowfat milk; Add in Large eggs.
- 2. DIP SQUASH IN EGG AND Lowfat milk Mix, DRAIN WELL.
- 3. COMBINE BREAD CRUMBS, SALT, AND PEPPER.
- 4. DREDGE SQUASH IN SEASONED CRUMBS. SHAKE OFF EXCESS.
- 5. FRY Till TENDER AND Golden.
- NOTE:
- 1. 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.
- NOTE:
- 2. IN STEP 5, FRY IN SMALL BATCHES AND SERVE IMMEDIATELY TO AVOID SOGGY SQUASH.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 92 | |
| Calories from Fat 56 | 61% |
| Total Fat 6.21g | 8% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 2804mg | 117% |
| Potassium 100mg | 3% |
| Total Carbs 1.16g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.83g | 1% |
| Protein 8.04g | 13% |
