Squash tapes

Ingredients for Squash tapes

Instructions for Squash tapes

To prepare the Squash tapes recipe, please follow these instructions:

Using a potato peeler, thin strips are cut along the length of the squash. The strips are dipped in coiled egg, then dipped in a mixture of rasp and herbs.

The oil is heated in a large saucepan and the straps are frying a few pieces at a time. When they are beautifully golden, they are picked up and dripping on greasy paper. The first are kept warm in the oven while the last roasted.

The squash ribbons are delicately served with a dip of chopped, sun-dried tomatoes and natural yogurt.