Photo: Eiliv Sonas Aceron
Battered Summer Squash
12 ingredients
30 min + 30 min
3
openrecipes
What I like most about battered summer squash is you can cook it in advance, keep in the fridge for a couple of days and assemble right before serving. You can take it to picnic or have with beer or as an addition to hot soup.
Estimated Nutrition (whole recipe, rough)
857
Calories
27g
Protein
28g
Fat
122g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 FOR THE SUMMER SQUASH PREP:
- 1 teaspoon Medium Sized Summer Squash
- 1 Salt
- ½ cups FOR THE BATTER:
- ½ cups Egg
- ½ teaspoons Milk
- ½ teaspoons Water
- 1-½ cup Sugar
- 3 Salt
- 1 bunch Flour
- 2 cloves Oil, For Frying
- 2 Tablespoons FOR THE ASSEMBLY:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes