Fried Squash, Parsnips, Celery, and Mushrooms
A simple recipe for fried vegetables, including squash, parsnips, celery, and mushrooms, coated in flour and egg.
Ingredients
- 2 small Small Squash (Such as zucchini or yellow squash)
- 1 tsp Salt (To taste)
- 1 medium Parsnip
- 1 heart Celery Heart
- 8 oz Mushrooms (Button or cremini)
- 0.5 cup All-Purpose Flour
- 1 large Egg (Beaten)
- 0.5 cup Lard (Or vegetable oil)
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Instructions
- 1Wash and trim the ends of the squash. Cut them in half lengthwise, then slice them into thin slices. Place the slices in a bowl and sprinkle with salt.
- 2Scrape the parsnip, wash it, and boil it in water for about 5 minutes, until slightly softened. Slice the parsnip and add it to the squash with more salt.
- 3Boil the heart of celery for about 2 minutes. Slice it and add it to the other vegetables.
- 4Clean the mushrooms and boil them for about 2 minutes. Add them to the rest of the vegetables.
- 5Dry all the vegetables with a clean towel. Mix them all together in a bowl. Roll them thoroughly in flour, then dip them in the beaten egg.
- 6Heat the lard (or vegetable oil) in a large skillet over medium-high heat. Once hot, carefully drop the vegetables into the hot lard, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-5 minutes per side. Remove the fried vegetables with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 7Serve the fried vegetables immediately in a hot dish.
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