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SOUTHERN VEGETABLE COOKING by Jon Wongrey
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Features recipes for fresh
vegetables with a particular emphasis on vegetables native to the South cooked
with a Southern touch. Includes a guide to selecting and preparing vegetables
that are available year round. Includes a Gardening Guide and herb spice chart. ISBN 10: 0-87844-045-3, ISBN 13: 978-0-87844-045-0176 pages. 1981. Softcover $14.95
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 Squash
Fritters |
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2 cups cold cooked squash (any summer squash) 1 small onion, finely chopped 1 egg All-purpose flour Salt and pepper Heat vegetable oil, 1 1/2 inches deep in skillet or electric (375 degrees) fry pan. In bowl, combine squash, onion, egg, salt and pepper. Mix well. Add flour a tablespoon at a time, mixing until batter is no longer runny. Drop by spoonfuls into hot oil and fry until golden brown. Serves 6.
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To order call Sandlapper Publishing 800-849-7263, Fax 803-534-5223
sales@sandlapperpublishing.com
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