Squash is a vegetable and is sold at every supermarket. They are usually green and yellow colors looking like fatty comas. Some shoppers mistake the green squash for cucumbers.
I have not seen squash served too often at parties or restaurants in Oklahoma. I think it is because of the lack of good recipes. During my last trip to the Republic of Kazakhstan, formerly a part of the USSR located in central Asia, I spent some time gathering unique and delicious recipes from local residents. (Kazakhstan has long borders with Russia in north and with China in south.)
In this column, I am sharing two tasty recipes of fried squash from Kazakhstan.
Recipe One: Fried Squash with Greens
Cut squash into small pieces. Fry them in vegetable oil on a pan until the squash becomes yellow and brown. After removing the squash from the pan, salt every piece. Chop greens, such as cilantro, dill, and garlic, and throw the greens’ mix on each piece. The dish can be served as a side to a main entree.
Recipe Two: Fried Squash with Tomatoes
The recipe is provided by Nina Rakova, a resident of Karaganda, Kazakhstan. Cut squash into small pieces. Fry them in vegetable oil on a pan until the squash becomes yellow and brownish. Cut tomatoes into thin round pieces. Chop greens, such as cilantro, dill, and garlic, and mix the greens with mayo. Apply the mayo-greens’ mix on each piece of fried squash. Put a piece of the tomato on the top of each fried piece of the squash covered with the mayo-greens’ mix. The dish can be served as a side to a main entree.