Fried Squash, Parsnips, Celery, and Mushrooms

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)

Instructions

1. 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.
2. 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.
3. 3Boil the heart of celery for about 2 minutes. Slice it and add it to the other vegetables.
4. 4Clean the mushrooms and boil them for about 2 minutes. Add them to the rest of the vegetables.
5. 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.
6. 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.
7. 7Serve the fried vegetables immediately in a hot dish.