Squash Drumsticks

Oxmoor House
4 servings


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4 small yellow squash, cleaned
1 small onion, quartered
1/2 cup cracker crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 eggs
2 tablespoons milk
Vegetable oil


Combine whole squash and onion in a medium saucepan with boiling salted water to cover. Cook 10 minutes or until squash is tender; drain well. Set squash aside. Discard onion.

Combine cracker crumbs, salt, pepper, and paprika; stir well. Combine eggs and milk, beating well. Dip each whole squash in egg mixture; dredge in cracker crumb mixture. Deep-fry in hot oil (375°) until golden brown. Drain on paper towels; serve immediately.

Serving Suggestions: Squash Drumsticks may be served with Dill Sauce, Horseradish Sauce, Mustard Dip Sauce, or any sour cream sauce.

Created date

February 2010