Squash Leaves Vege-balls
I always imagine myself cooking squash flowers when they are aplenty. Since the squash flowers in the garden come one after another and not in one-time big-time occasion, I decided to root for the young leaves. Pruning the last leaves of the squash is important to guarantee a good growth of squash. I love munching the leaves in Monggo Soup (Mung bean). It's foamy chewy type of leaves. For a change, I decide to fry it with the batter. And it's popular in the house. So I am sharing this to you.... Happy experimenting!!! Squash young leaves, roughly sliced 2 cups Flour 1 cup starch 1/2 c rolled oatmeal salt and pepper mushroom seasoning 2 eggs, lightly beaten cold water oil for deep frying Slice roughly young squash leaves. Set aside. In a deep bowl, add flour, starch and oatmeal. Add salt and pepper and mushroom seasoning. Mix well before adding 2 lightly beaten eggs. Add cold water and mix batter well in a circular motion. Ad...