Cucumbers and Onions and Grandma Nita’s Fried Squash

Cukes and Onions

On any given week during these hot summer days, you will find cucumbers and onions chilling in my refrigerator. I believe the original recipe was from my Grandma Nita, but it could have just as easily come from Granny Margaret, my maternal grandmother, who was also a great cook.

Cucumber and Onions

Three just plucked from the garden cukes

One or two Vidalia or other sweet onions

One cup of seasoned rice vinegar (I use Nakano.)

¾ cup of water

1 t. pepper

½ t. salt (if desired)

Wash and dry cucumbers.Slice cucumbers into ¼ inch slices.Slice onions into ¼ inch slices.Sprinkle salt and pepper on top.Add vinegar and water.Stir.Cover and place in refrigerator. Also, if you need more vinegar and water to cover, just add them. It will be fine.

Not much of a recipe really, but one my family holds dear. Other versions on the Internet add a little oil to the mix. We always figured we were getting enough fat from the fried okra and squash, so we didn’t need more. I changed this recipe in two ways from our heritage one. I used rice vinegar instead of plain white, and I used Vidalia onions because I like their sweet taste. My family sometimes put a little sugar in this recipe, but with these two changes, you don’t need it.

Hamburger patty with squash and sun-dried tomato risotto, sliced tomato and stuffed, fried squash blossom. All the vegetables were from the garden.
Hamburger patty with squash and sun-dried tomato risotto, sliced tomato and stuffed, fried squash blossom. All the vegetables were from the garden.

Grandma Nita’s Fried Squash

Several small to medium squash. I like to mix and match with zucchini and yellow straight neck.I especially like the flavor of yellow crookneck if it is really small. Otherwise, it gets pithy, and the seeds are too large.

Enough oil (vegetable or peanut; whatever won’t burn.) to have an inch and a half in the pan.

Salt

Pepper

Flour (if you aren’t gluten intolerant, you can use regular white, wheat flour. I use Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4), but any other gluten free mix of flours will work. Don’tt try to use straight rice flour.It will be gritty.

Slice the squash lengthwise (yes, lengthwise) and salt and pepper it. Dredge the squash with flour and shake off the excess. Meanwhile, warm up the oil until it is hot. Place the squash in the pan and cook on one side until it is golden brown around the edge.Turn.The second side won’t need as long to cook. Drain on a paper towel.

Because of the calories, we only eat fried squash a couple of times in the summer. My children love it, so I cook seven or eight squash at a time. The result is heaped high upon a large platter.I always try to invite my father-in-law over because he is so fond of it.

Now he’ll have the recipe too.

Each week on Thursdays during the summer months, bloggers are featuring recipes based on a particular vegetable now in season. See Margaret at A Way to Garden or the Dinner Tonight blog, for more recipes and details. You can also peruse their comments for other bloggers who are joining the garden food fest.