This recipe comes my way from my sister-in-law Elizabeth, a newcomer to vegetarian cooking who’s texting me every few days for advice on transitioning to a less meat-centric diet. I’m working on adding some guest contributors here so that there will be many more fresh and delicious recipes than I can churn out AND manage to blog about all on my own. Stay tuned! Meanwhile, Elizabeth has the (kitchen) floor:

I love meat.  Not the way I love the beach or chocolate, but with a deep and abiding passion.  It has been a long, healthy, and sometimes hedonistic affair.  I had thought this affair would last forever.  But earlier this summer, my lover, Red Meat, turned on me with a vengence that took me completely by surprise, twisting my insides into painful knots I thought would never untie.

As I lay writhing in pain for the 4th time in a week, I found myself evaluating my diet.  Most of my meals are meat-centric.  My husband is the son of a farmer, raised on meat and potatoes, and happiest when he receives meals of same.  I took this into consideration when making my decision to switch over to the dark side.  Ultimately, it came down to a matter of health, both mine and his.  And so, with my heart pounding in my chest, I took a leap, and bought out half the produce department at the local grocery store.

In the ensuing weeks, I have experimented with fennel (we don’t like it), salads (they’re ok), homemade dressings (jury is still out), left over rice turned into curried stirfry (specifically requested that I not make it again).  And, being summer, lots and LOTS of squash.  Being a southern girl, I have perfected my sauteed summer squash and onions.  One of my favorite all-time southern favorites.  The other night as I set out to prepare another 75% vegetarian meal, I picked up a hefty, yellow summer squash and realized… I couldn’t face another pan of sauteed squash and onions.  The ensuing recipe just sort of formed as I went along.

Fried Summer Squash
2 cups flour
1/2 – 1 tsp salt
1 tsp pepper
2 – 3 eggs, beaten well
1 – 2 yellow summer squash

Cut squash into 1/4 x 3″ strips.  Put flour and seasonings into sealable container.  Dip strips into beaten eggs, then add to flour mixture.  Seal the container and shake it up till the squash is well coated.

Heat olive oil over medium heat.  Shake the excess flour from the strips and place in pan.  Fry in small batches until browned and slightly crispy.  Enjoy!