Description
Adapted from “the spice of vegetarian cooking” by martha rose shulman. This makes sunny golden little rounds that practically melt in your mouth!
Ingredients
- Salt
- Sweet Paprika
- Cayenne Pepper
- Ground Black Pepper
- Dried Thyme Leaves
- Summer Squash
- Whole Wheat Flour
- Cornmeal
- Milk
- Egg
- Safflower Oil
Instructions
- Combine the salt, spices, and thyme in a small bowl
- Sprinkle the squash rounds with a teaspoon of the mix
- Divide the remaining spice mix in half and stir one half into the flour and the other half into the cornmeal
- Beat together the egg and milk
- Heat 1 inch of safflower or peanut oil in a deep saucepan or frying pan to 350 degrees
- Using your hands, quickly toss the squash in the flour and shake off excess
- Toss in the milk and egg, then dip in the cornmeal to coat, shaking off excess
- Deep-fry for about 2 minutes
- Drain on paper towels and serve at once
- Serve 4