A bit of salt
Vegetable oil for frying
1. After washing, slice squash and potatoes then steam for about 15 minutes or until cooked (Tip: Not too soft, just enough for a fork to poke)
2. Drain squash and potato slices. Then add desired seasoning. I chose to add garlic powder and a bit of salt (you can omit this and use pepper instead).
3. For squash, coat it with egg then breadcrumbs. Potatoes are best left bare. (I think ^__^)
4. Deep fry in vegetable oil. Drain excess oil. Cool, then serve.
My son doesn’t like dips but you can make your own dips if you want. But I’m sure kids will enjoy more if you let them eat on their own. Mine finished this on his own, one bite after another. And then he asked for another snack about 2 hours later. Haha!