Cousa is a type of squash in the zucchini family. It's a smaller and lighter-skinned summer squash that you can use for anything that you would use zucchini or yellow summer squash for. Some people say it is a little sweeter as well. We used to find it only in Middle Eastern markets (it is often called Lebanese or Syrian squash) but I have been pleasantly surprised to see it now in "main stream" groceries and farm stands. We make it in many different ways and I will be sharing those recipes with you throughout the rest of the summer.
1 or 2 cousa squash or zucchini
1/3 cup almond flour or almond meal (meal has the skins still on so it is flecked)
1/4 tsp of salt
A few twists of black pepper if you like it
Avocado or coconut oil for frying
- Cut the cousa into spears.
- Mix the flour, salt, and pepper, if using.
- Dip cousa spears into an egg that has been thoroughly mixed.
- Shake off excess egg.
- Individually roll each cousa spear in the almond flour or meal and set aside.
- A few at a time, fry in the hot oil.
- Sprinkle with more salt or pepper to taste.
This, perhaps more than any other recipe I have done so far, is the hardest to calculate and so I won't. The reason is that a lot of the egg will be left over, as will some of the almond flour. In addition, there is no way to know how much oil is absorbed into the cousa during the frying process. And everyone's cousa will be different sizes. I can assure you, however, that this is an excellent Keto side dish, guaranteed to please everyone. If you are counting carbs, and it is really important to you to have exact macros, I suggest that you measure out the cousa you are using for yourself, measure out what you think will be the right amount of flour that will leave no leftovers and use a controlled amount of oil that will land up with more of a sauté effect than a fried effect.