Sunday, March 8, 2015
How to Freeze Summer Squash for Frying Purposes
When you freeze summer squash, whether you blanch it first or not, it will thaw out in a soggy condition. This mushy stuff will usually not be something that will bread and fry very effectively, and you may end up with a scrambled mess, to say the least. However, there is a way to freeze your squash for frying purposes, as I found this out by way of trial & error.
Please note: This method takes a bit of time and space, so you can only prepare so much at one time, in most cases. First, you slice your extra squash into your desired degree of thickness for frying. From there, you bread it (I use yellow corn meal and additional seasonings) as if you were about to fry 'em up. Now, take a couple cookie sheets out (or whatever works) and place every single slice of squash on the pans or however many you can fit on there. Make sure that none of the squash touches each other and quickly put them into your freezer. When they are completely frozen, you can now put 'em all into freezer bags.
Since each slice froze individually, they will not stick together in the freezer. Plus, they are already breaded for frying purposes. Now, instead of worrying about them being too mushy to fry, you can drop them into some hot oil later on while they are still frozen because you don't have to wait until they thaw out to separate them for the breading process. You see how easy this is? Hey, it works for me! Cheers!
Image Credit: Wikimedia Commons - Source = en.wikipedia.org/wiki/Summer_squash
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