Golden, Pan-Fried Young Yellow Crookneck Squash
As we settle into summer and try to acclimate to the heat and cope with it in the kitchen, we often overlook a cooking method that's ideal for hot weather, and that's frying.
Yes, it involves boiling hot fat which can be messy and smelly, but it's also one of the quickest and tastiest way to prepare summer's produce. While the heat is intense, it's brief, and because it's fast, the flavors and textures are better preserved. And there's an added bonus in that it gives the food a flavorful caramelized, crackling-crisp surface.
When frying is done properly, the mess is no worse than any other way of cooking and the fat stays where it belongs—on the outside, so the finished product isn't heavy or greasy. Read More