If you blanch and freeze squash, is it worth a flip fried after thawing?
From what I've read, no. Freezing causes the cells of water in the squash to burst. You can't tell it until you thaw it out. When it thaws, the squash is extra watery and very squishy. Everything I read suggests that frozen squash was best used for recipes where it would be cooked, not fried.
