Fried Summer Squash
Recipe No. 640 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 640 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Squash, summer, young — 25 pounds
- Flour, sifted — 1 pound (1 No. 56 dipper)
- Salt — 3 ounces (6 mess kit spoons)
- Pepper — as needed
- Eggs, slightly beaten — 20 eggs (1 No. 56 dipper)
- Bread crumbs, dry — 2 pounds (2 No. 56 dippers)
- Fat (for frying) — as needed
Directions
- Wash squash; slice without paring.
- Mix flour, salt and pepper. Dip squash in flour mixture.
- Dip in beaten egg; drain well and dip in bread crumbs.
- Fry in deep hot fat (350° F.) until tender and golden brown.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Squash, summer, young — 2 lb Flour, sifted — 1¼ oz Salt — about 1½ tsp Pepper — to taste Eggs, slightly beaten — 1⅔ eggs Bread crumbs, dry — 2½ oz Fat (for frying) — to taste
Eggs and crumbs may be omitted if desired.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 640, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.