Nothing is more Southern than our penchant for taking something wholesome and nutritious and frying the heck out of it.
We bought some gorgeous delicata squash from Dodson Farm at the farmers market. We used some of them in place of potatoes in a beef stew (using Neola Farms beef of course). With so many good vegetables coming from the market though, our squash had been languishing.
After our wonderful late-afternoon brunch (lupper?) at Hunt Phelan, we didn’t need a big dinner. When we did start to get hungry again, I hit on the idea of slicing our squash, dredging the slices in cornmeal, then frying them.
It seemed like a reasonable plan until I moved the mandolin aside to get the slices. I hadn’t reckoned on the seeds.
For a small squash, the delicata has some serious seeds. We’re talking pumpkin here. As much as I love roasted pumpkin seeds, fried squash seeds didn’t sound appetizing. So I found myself poking out seeds from individual slices of squash, leaving squash rings.