Coconut Crusted Squash

If you’re familiar with coconut shrimp, and are a fan, let me introduce you to our COCONUT CRUSTED SQUASH! It’s got all the same delicious flavor of sweet crunchy coconut but instead of coating shrimp, it’s fresh squash. A great option for an appetizer served with maple syrup, or a main course on the side of a crisp fresh salad. Add a touch more extra virgin olive oil to our Chili Mango Sauce for a tasty dressing that pairs nicely with the smooth creamy flavor of coconut. Link to the Chili Mango sauce recipe can be found below today’s recipe. So let’s get cooking! 



⭒2 yellow squash, sliced about ¼ inch thick

⭒1½ cups flour

⭒2 Tablespoons cornstarch

⭒Dash of salt

⭒½ cup aquafaba 

⭒2 cups shredded coconut

⭒Oil for frying


⭒Heat your pan with a shallow layer of frying oil before starting to coat the squash slices. 

⭒You’ll need three bowls. 

-Bowl 1 flour, cornstarch, and salt

-Bowl 2 aquafaba

-Bowl 3 shredded coconut

⭒Take each slice of squash, dredge in flour mixture. Then aquafaba. Then shredded coconut. Continue that process until all squash slices are coated.

⭒Carefully place a few coconut coated squash slices in the hot oil. Do not crowd the pan. Fry until golden brown, then flip to fry the other side until golden brown. Place on a paper towel or drip pan. Sprinkle with a little more salt. Continue until all Coconut Crusted Squash are fried up to golden perfection. 




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