Have you ever dredged squash in creamy salad dressing and parmesan cheese before frying it? It's a great way to add some zip to fried squash!
INGREDIENTS (for 4 servings):
- 4 yellow squash, sliced
- 1/2 cup creamy salad dressing (e.g. Miracle Whip)
- 1/4 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large sweet onion, sliced
Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon remove squash and onions, and place on paper towels to drain.