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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