Squrings: Fried squash rings

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.

We love onion rings. We love fried zucchini. Surely this couldn’t be too bad. And it wasn’t. The delicata squash fried up much sweeter than we expected. It was a nice contrast with nutty browned corn meal and a good dose of salt. And thus were born squrings.

I guess if I am going to promote this ramble to a recipe, I should give some hints as to what we did. Slice your squash. If you have big seeds, poke them out. If not, don’t. Dredge in a mixture of one egg and about a half cup of buttermilk. Then dredge in cornmeal and salt. Fry your slices (in Crisco in a cast iron skillet of course) until they are golden brown. Drain them on a paper towel. Sprinkle a bit more salt while they are hot. Wait until they are a bit cooler before eating them. We don’t want anybody getting hurt on squrings.

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Happy Father's Day

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