 Now we're going to put a little buttermilk on it. I'm telling ya Ain't nothing better than fried squash and okra Hey, y'all, it's Tammy with Colored Valley cooks today being Chris or having company for supper. We're excited Get to cook for somebody for a change. So anyway, so here's our squash Y'all know me. I got my trash can handy. I'm gonna take the tops off from the bottom And I'm just gonna chop this up Like I will to fry it. I'm gonna slice it in half. I hope y'all are having a great day They will use the walk and fry it in bigger pieces today either that or that big Skillet that Amy got me that's still got it at the copper when Nonstick it's got a really big surface area for a lot of squash So we're having green beans and squash and potatoes And I made chocolate delight So I like to just cut up my squash and Then I soak it in a little buttermilk Go ahead and put a little salt and pepper on it my knot and we soak it in buttermilk And you want it to come to room temperature before you start frying it and it'll fry it better Okay, so I'm a little early. I'm just prepping right now with y'all On here So we're not gonna fry it right now because my company's not gonna be here till six o'clock I may or may not hop back on here and fry it in front of y'all Um, I probably will Let I'll go let my phone charge a little while While it's prepping. I mean, you know while it's soaking You know, I'm just gonna get the edges of off of this one. Oh, we're gonna salt and pepper it Simple ingredient delicious cooking, right? You're gonna use self-rising flour white lily self-rising So winter white wheat You can't get it get King Arthur. They just taste good when they're toasty. They're just good They taste better when they're cooked. Believe it or not. You don't believe me do a blind taste test and you'll be shocked That's what I did. No way. I couldn't be partial All right, salt and pepper is on And we got our whole buttermilk. You don't want fat free buttermilk to put on vegetables or chicken or anything and Now we're going to put a little buttermilk on it. We're gonna toss it now This is really cold, but by the time we cook it. It's gonna be more like room temperature We are going to fry it some squash But we got company coming I've got green beans going back on the back eye I've got cream potatoes. I've got cream potatoes And then I've got this this is getting really really hot. It's nice and warm So we're gonna fry up some squish. Let me get a big thing of oil Y'all let me know if we are on Calder Valley cooks Please how many views you got? 67 your own You are on it boy So I put some oil in there now I'm gonna put some Flower on my squash I'm gonna pour the buttermilk off of it. Pat it soak in and buttermilk for an hour and a half So I'm gonna pour the buttermilk off of it and then bread it. How much water is in those things? pepper self-rising flour All it is. Make sure your oil is hot It's gonna be greasy and make a mess And make sure it gets good and brown before you flip it the first time There's one batch. I'm gonna start it I'm gonna let this water get hot and while it's cooking salt, pepper, and some more look at our green beans if they're doing what they're supposed to They're dry. That's how you want them to be And I'm gonna let them sizzle a little bit before I finish them up All right, this is my oil I'm gonna flip the ones that's not down in the grease down in there at least But they get done But you don't want to flip them till they're nice and brown Just like that Just like that. I'm gonna turn it up Some of it is getting a little bit brown It always gets brown around the edge first because it's well, that's where the fire is Where the fire is? Let's do it Y'all get to see one batch fried Where a company gets here Well, we'll eat that team We fried up some squash for them by chefs in Los Angeles Just like this we just cut it bigger same thing Same thing we put in buttermilk, salt and pepper and white lily self-pricing to our well They loved it and I've got some paper Bags I'm gonna use these to put squash on Cuz I'm out of paper towels Chris said you want to use newspaper? I said heck no a squash is perfect Absolutely perfect. We're gonna get it up. I cook big every day. I used to It still would be better for us than eating out. We eat out too much. That's why we're fat We're not fat because I'm because of what I cook. We're fat because we eat out a lot All right, y'all that's hot as a firecracker. He needs to get his butt back in here Here we go. I'm gonna drop the rest of it Probably gonna get burnt. I think this is a bigger batch. I'm telling ya Ain't nothing better than fried squash and the okra soak it in a little bit of buttermilk Salt pepper that stuff is heavenly. I'm not kidding I know I'm probably not doing the best job video and considering I'm flipping and videoing No, Chris is getting soaking wet Bye y'all. Thanks for watching color valley cooks where we cook like mama did