Panned Squash

Ingredients for Panned Squash

Instructions for Panned Squash

To prepare the Panned Squash recipe, please follow these instructions:

- Cut the squash into 1cm thick slices
- mix flour, birch / sesame, salt and pepper well together in a deep dish
- whip egg and milk with a fork in another deep plate
- Pour the squash slices one at a time by first immersing them in the egg mixture and then into the flour mixture.
!!! It is important that the flour is pressed firmly and firmly onto the squash, which is then carefully placed either directly on the hot pan or on a completely dry plate!

- Slice the slices at medium to high heat on a pan with ample liquid stirrer (otherwise the pan will fall!).
- They are finished when the pan is dark brown and crisp.
- Remove them from the forehead by placing them on a piece of paper to drain

tips:
You can advantageously season the flour mixture as desired, for example with curry, estragon or basil. You can also wrap a few cloves of garlic into the egg mixture and let it stand for 10 minutes before firing.