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Fried Yellow Squash With Fire Roasted Red Bell Pepper Sauce

by Natures Garden | Other recipes by this author

Yellow Squash

  • 3 Yellow Squash
  • 2 Eggs
  • 1 cup Mountain Fresh Milk
  • 1 tsp Hot Sauce 
  • ½ cup Panko Breadcrumbs
  • ½ cup Cornmeal
  • ½ tsp Black Pepper
  • ½ tsp Onion Powder
  • ½ tsp Salt
  • ½ quart Oil For Frying

Fire Roasted Red Bell Pepper Sauce

  • 2 Red Bell Peppers
  • ½ cup Mayonnaise
  • 1 tsp Lemon Juice
  • 1 tsp Hot Sauce
  • ½ tsp Black Pepper

Prep Time: 0min    Cook Time: 0min    Level: Intermediate


  • 3.00 ea Squash - Yellow
  • 2.00 ea Eggs - Free Range
  • 1.00 cup Milk - Whole
  • 1.00 tsp Hot Sauce
  • 0.50 cup Panko Breadcrumbs
  • 0.50 cup Cornmeal - Coarse Sweet Yellow
  • 0.50 tsp Black Pepper - Ground
  • 0.50 tsp Powder - Onion
  • 2.00 ea Peppers - Red Chopper
  • 0.50 cup Mayonnaise - Classic
  • 1.00 tsp Lemons - Eureka


Yellow Squash

  1. Slice squash into discs and place into wet mixture. 
  2. In a separate bowl, mix the panko, cornmeal, pepper, onion powder, and salt. 
  3. Working with just a few pieces at a time, place the squash discs into the dry mixture and toss in breading mix to coat.
  4. Place breaded squash on a tray and continue to bread the remainder of the squash. Meanwhile, heat oil to 350 degrees in a deep fryer or cast iron skillet.
  5. When oil is ready, add one layer of squash (be sure not to overcrowd) and fry for about 4 minutes per side, or until squash is golden brown and crunchy.
  6. Remove from oil and let drain on paper towels or drying rack before plating.

Fire Roasted Red Bell Pepper Sauce

  1. Light 2 burners of your gas range to medium high heat.
  2. Place red peppers directly over flame and roast until the peppers are charred on all sides (you can also use a blowtorch if you have one).
  3. When charred, place peppers in a paper bag and fold the opening of the bag to seal.
  4. Allow to steam for 10 minutes.
  5. Remove from bag and scrape the charred skin off, leaving the soft flesh.
  6. Dice the peppers and place into food processor or blender. Pulse peppers until they are pureed and drain the liquid from the pulp (you can save the pulp to use later in other dishes).
  7. Add the pepper juice back to the food processor, along with the remaining ingredients. Pulse until well mixed.
  8. Keep leftover sauce refrigerated for up to 5 days.

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