My friend Nick dropped by today, so I tested these yellow squash fries on him. Although on the phone he thought I said pie.
The recipe I looked at used zucchini, but I only had yellow squash. I think I'll use zucchini next time, since I think I like the texture better.
After trying it out, I found these fries to be pretty darn good. I would make a few changes to the original recipe, which is over at Epicurious. My adapted version is below, and I think it'll make the fries a lot more flavorful.
For the sauce I just combined about 1/2 cup of miracle whip (mayo would have been better, probably) with a few squirts of sriracha.
I read a few suggestions for baking vegetables with breadcrumbs, and the general consensus seems to be that the more flavor added to the breadcrumb mixture, the better. I had plain breadcrumbs and while I really enjoyed the fries, I'm sure a little oomph in the mixture would have been great, too.
Zucchini (or squash!) Fries
1 cup bread crumbs
1 cup cornmeal
2 eggs, beaten
Preheat oven to 400°F. Line baking sheet with aluminum foil.
Combine bread crumbs, salt, pepper, and cayenne pepper in large bowl or ziploc bag. Beat the 2 eggs in separate large bowl and set aside. Place the cornmeal in another separate bowl.
Peel zucchini if preferred, and slice into 1/3 in x 2 inch slices. Toss in the cornmeal, then coat well with the egg. Then place in bag with breadcrumb mixture, and toss until well covered. Lay out evenly on baking sheet, then put it in the oven.
Bake for about 20 minutes, until tender and golden. Let cool for about a minute, and serve with rooster dip.
Sriracha - Mayo Dip
1/2 cup mayo
2 tbsp Sriracha sauce
Stir mayo and rooster sauce in bowl until completely combined.