Monday, August 8, 2016

Freezing Squash to Fry

Every day we are astounded at how much squash our garden has produced this year. The weather has been excessively hot and our county has experienced near drought-like conditions. This abundance must be the direct result of Andy's efforts after getting the soil test recommendations. The garden is getting run over with weeds; the deer have feasted on everything daily; but the squash is like my friend Martha would say: "hanging on like a hair on a biscuit!"


What to do? We have plenty of stewed squash frozen and have eaten it fried, in squash fritters, grilled,  as "garden fish" and in casseroles countless times. Once it plays out, I always miss eating it fried. You can buy squash all year long but for some reason, I normally only fix it in the summer when it's fresh out of the garden. This year I opted to put some up so we can enjoy it when it's cold.
Line baking sheets with waxed paper.

Slice the washed squash into pieces 1/4" thick or so. I try to keep them consistant in size, but sometimes I get a little carried away. In a gallon zip bag or a container with a seal tight lid, add about 1/2 cup of corn meal. Add the squash in batches. Shake and coat well. Don't get in a huge hurry. Give the corn meal time to adhere to the squash.

Place the squash in single layers on the baking sheets with ample space around each piece so they don't stick together.
Place in the deep freeze and allow to freeze hard. You should expect to see a little of the meal on the paper. Carefully package in freezer bags.

DO NOT THAW BEFORE FRYNG!

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