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! 

COCONUT CRUSTED SQUASH

INGREDIENTS:

⭒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

METHOD:

⭒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. 

⭒Enjoy!!

CHILI MANGO SAUCE:

https://thebunniespatch.home.blog/2020/02/12/pan-fried-yellow-squash-with-chilimango-sauce/