Cheddar-Fried Summer Squash

Can we talk about Pinterest for a minute? Can we? Because I'm kind of addicted to it here lately. I was doing so well there for a while; I wasn't checking it at all. But then, one afternoon a few weeks ago, I opened the app on my phone...and BAM. I was hooked all over again. Apparently, with me, Pinterest is an all-or-nothing sort of thing. I'm not one of those people who can log in and pin just two or three things. Oh no; I must PIN ALL THE THINGS! All The Food-Related Things, really, because I may actually make that stuff. I am not likely to turn a glove into a stuffed monkey or upcycle an old TV stand into a play kitchen. I know this about myself. So I mostly stick to the food.

I sure am glad I came back to Pinterest, because one of the first things I pinned in all my renewed pinning glory was this recipe for cheddar-fried squash. Are you kidding me?! Where has this recipe been all my life? And get this: The ingredients of the original recipe include the words, "Oil for frying, I used bacon grease." Yes. YESSS. Needless to say, when I made these, I also used bacon grease. (What? You don't have a tub of bacon grease in your freezer just waiting for recipes like this to come along? Really?)

Bacon grease aside, let's talk about the luscious squash itself. Summer squash is delicious on its own, but in this recipe, it gets a coating of panko breadcrumbs and cheddar cheese, creating this delicious, crispy-gooey sort of layer. It works perfectly with the tender squash. Talk about a perfect summer side dish -- these crispy golden discs of deliciousness are positively addictive.

Cheddar-Fried Summer Squash
adapted from Tasty Kitchen

3 medium summer squash
3/4 cup panko breadcrumbs
1/4 cup shredded cheddar cheese
Salt and pepper to taste
2 eggs, beaten
1/2 cup all-purpose flour
Oil for frying (Bacon grease. DO IT.)

1. Slice the squash into 1/4-inch thick slices. 

2. Combine the panko, cheddar cheese, and salt and pepper in a shallow dish (I like to use a pie plate.) Place the eggs and flour in separate shallow dishes.

3. Heat the oil in a large skillet over medium-high heat. 

4. Dip the squash slices in the egg, then in the flour, then in the egg again, then in the panko-cheddar mixture. 

5. Gently place the breaded slices in the oil and fry until golden and crispy, 3-4 minutes per side. Remove to paper towels to drain and sprinkle with salt.