Sometimes, well many times, I like to root around in the kitchen and see what’s available, then cook that. No recipe, just instincts. Sometimes my wife wishes I hadn’t use a particular instinct, but for the most part, the food is edible and occasionally delicious. Such was the case last week when I cooked up a batch of Ritzy Squash.
I had four small, yellow squash from Kroger’s – young squash, tender looking, but I was undecided how to prepare them. We had just had fried squash and onions not a week ago, so I was looking for something different. We also had a half -quart of buttermilk in the fridge, left over from a muffin recipe and one sleeve of Ritz Crackers in the pantry. Squash, buttermilk, Ritz Crackers? That sounded like a plan.
First, I crushed all the crackers into a fine meal, using a heavy drinking glass to break up the pieces. Next, I sliced the squash lengthwise, about a quarter-inch thick. I put the cracker meal in one bowl, the buttermilk in another, then I dunked the squash slices in the milk, then into the meal, then into a hot skillet with a few tablespoons of vegetable oil. When golden brown on one side, I turned the slices over and repeated on the other side. They were delicious, but it figures. How can you beat a recipe that calls for fresh squash, Ritz Crackers and buttermilk?
Ritzy Squash (serves 2)
4 small, tender yellow squash
2 tablespoons vegetable oil
I sleeve Ritz Crackers (About 20 crackers)
1 cup fresh buttermilk
Salt and pepper to taste