Fried Squash

Ingredients:      2 yellow summer squash or zucchini  ½ cup cornmeal or gluten free flour all purpose flour  2 teaspoons sriracha powder

Ingredients continued:      1 ½ tablespoons nutritional yeast optional ¼ teaspoon salt  pepper to taste  2 tablespoons  unsweetened plain almond milk  canola oil or other high heat oil

  Cut off the ends of yellow squash and slice into ¼" slices.  Mix cornmeal or gluten free flour, sriracha powder, nutritional yeast, salt, and pepper in a bowl.

 In a separate bowl, pour unsweetened plain almond milk. dip yellow squash into almond milk, then corn meal or flour mixture. Put dredged squash on a plate.

 Frying: Heat canola oil (you will need about a ¼" or so covering the pan) to 350°.  Place dredged squash pieces into oil. Cook on each side until golden brown and crispy.

 Baking: Cook squash at 450° for 20 minutes, then flip and cook for another 20 minutes, or until crispy on both sides.

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