The Art of Squash Fries

The Art of Squash Fries

 Transforming Zucchini & Squash into Kid-Friendly Finger Food 

The Art of Squash Fries

 

I come from a fairly conventional food background. French fries meant Russets-Only.  That is just the way it was.  It is surprising, now that I think about it, because my mom is rivaled by none when it comes to a skillet full of hot grease.  Last year, though, our family went through an elimination diet that meant we either got really creative or ate…dirt.  So it seemed at the time.  I laugh now because out of that elimination diet came some cooking practices that we now relish.

 

We had to trade in white potatoes for squash for awhile.  Although we can now partake of the starchy comfort of a good white potato, my squash-grumbly children still beg for squash fries so it has become one of the newest “regular” menu items in our home.  

 

So let me tell you something about the…er…squash you see pictured above.  We have a plethora of unknown varieties from my garden this year.  The one pictured above was from seed I had saved from a gifted squash we enjoyed last year.  I treated it like a zucchini when making fries, but I really have not a clue what you call this particular species.  If you know, leave a comment for me. 

Zucchini Fries vs. Squash Fries

Different forms of squash will naturally have variations in starch content.  This is important when you fry them because you do not want them to fall apart.  I find a different reaction to different types of squash.  Things like spaghetti squash and butternut squash are somewhat delicate, lend a sweeter flavor, and if you are careful with them do not require the addition of more starch to your batter.  Things like zucchini are commonly breaded and additional starch is often added in recipes.  I have done it both ways.  We tend to use organic potato starch (which might defeat your purpose), arrowroot, or tapioca.  

 

Breaded Fries

 My family prefers the sweeter squashes made more like a true french fry instead of the breaded version that I will be showing you below.  I think that the sweeter squash fries make a better kid-friendly finger food. Both are delicious and the basic process is the same. 

 

Step 1:  Peel Squash & Cut Off Ends

 

Peel Squash

 

  Step 2: Quarter & then Scoop Out Seeds

 

Quarter the Squash

 

Step 3: Cut in half and lengthwise to create “fry” shape

 

Slice into Fries

 

Step 4:  Use Lard or Tallow.

 

Step 5: “Choose Your Own Ending.

If Breading:  This is where you would dip the slices into your egg mixture, then into your bread crumbs (optional to add a starch).  Don’t be plain–spice it up with Italian Seasoning and garlic! If you are breading it, I recommend an initial step of frying it in a skillet for 10 minutes (immersed in grease) so that it will brown evenly.

 Frying Breaded Squash

 

Step 5: Fry Them Up!

Option 1: Toss the raw squash in melted lard, place in a single layer, add sea salt & put it straight into the broiler for approximately 30 minutes (check them–time varies based on thickness & size of your fries). 

Option 2:  Frying them for 10 minutes first helps infuse the oil’s flavors and quickly browns the outside to help maintain their texture. If you fry them in your cast iron skillet it transfers to the broiler without any mess or hassle.  Then arrange them into a single layer & add sea salt before broiling. It is best to add the salt after initially frying them.  Broil for approximately 25-30 minutes.

Frying, then arranging single-file for broiling

 

Enjoy these nutrient-dense fries made from whole ingredients and readily available from your own garden.

 

–Chaya


Proviso:

 

Nothing in this blog constitutes medical advice.  You should consult your own physician before making any dietary changes.  Statements in this blog may or may not be congruent with current USDA or FDA guidance.

 


 

 

 

 

 

 

www.Hypersmash.com

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