fried summer squash
- Categories
- Yield
- 100 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | WATER; WARM |
| 15 | EGGS SHELL |
| ⅓ cup | MILK; DRY NON-FAT L HEAT |
| 20 pounds | SQUASH SUMMER FZ |
| 2 pounds | BREAD SNDWICH 22OZ #51 |
| 1 tablespoon | PEPPER BLACK 1 LB CN |
| 14 teaspoons | SALT TABLE 5LB |
TEMPERATURE: 360 F. DEEP FAT
1. RECONSTITUTE MILK; ADD EGGS.
2. DIP SQUASH IN EGG AND MILK MIXTURE, DRAIN WELL.
3. COMBINE BREAD CRUMBS, SALT, AND PEPPER.
4. DREDGE SQUASH IN SEASONED CRUMBS. SHAKE OFF EXCESS.
5. FRY UNTIL TENDER AND GOLDEN BROWN.
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. DO NOT PEEL.
NOTE: 2. IN STEP 5, FRY IN SMALL BATCHES AND SERVE IMMEDIATELY TO AVOID SOGGY SQUASH.
Recipe Number: Q06300
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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