By Mary Jo Spiegel
Enquirer contributor

Today, I take vegetables and offer up the unhealthiest versions in attempts to answer your questions. Forget the raw food movement, our focus is pickled and fried.

My teenage introduction to deep-frying came from the masters at Burger King, where their brief but horrific training illuminated the perils of hot fat. Maybe it was fear, maybe it was the burnt orange uniform, but I never made it to "fry girl."

So, when Carlene Watson of Elmwood Place asked how to make Denny's crispy fried squash, I went straight to the source. Fried squash is currently not on their menu, Elizabeth McAbee, customer relations, told me.

So sorry, but they are unable to help. Can't take that giant leap and tell me how they make their onion rings, for example. Pretty sure Carlene and I are corporate spies planning our own restaurant. Maybe we'll call it "Lenny's" and feature the "Grand Bam" breakfast.

Luckily, Swamy Sunkara, who has owned Mayura Indian Restaurant in Clifton for over 20 years, knows better. Pakoras, the Indian version of deep-fried veggies, are a Mayura mainstay and Swamy offers his tips, suitable for squash or any vegetable:

• Blot vegetables on paper towels prior to dipping in batter to absorb excess moisture.

• Add liquid to the batter slowly; when the batter will coat your finger, you've added enough liquid.

• In addition, don't crowd the skillet - fry small batches or the oil will cool and the squash will be greasy.

• Serve immediately so the vegetables don't become soggy.

It's not Denny's, but here's a famous fried veggie version from Fannie Flagg's Original Whistle Stop Cafe Cookbook (Ballantine;$14.95).

Fried Green Tomatoes (or Zucchini)

3/4 cup self-rising flour

1/4 cup cornmeal

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup milk

3 or 4 green tomatoes (or 2 zucchini) cut into 1/4 -inch slices

Vegetable oil

Combine flour, cornmeal, salt, pepper and milk; mix until smooth. Dip tomatoes or zucchini into batter, letting excess batter drip back into bowl.

Fry in 2 inches of oil heated to 375 degrees in large heavy skillet until browned, turning once. Transfer to colander or paper towels to drain. Makes 4 servings.

• Dave Bentley in Albuquerque wants to relive the taste of the former Stang's Delicatessen of College Hill.

"When I came to Cincinnati in 1941 these pickled peppers were in most delis," writes Carrie Bingham in Deer Park, including a recipe from the 1890s. Like many old recipes, Carrie's conveniently has no measurements, but using it as a starting point, here is a version adapted from the Ball Blue Book (Alltrista Corp.;$3.50).

Pickled Cabbage-Stuffed Peppers

12 medium green peppers

4 quarts water

1 cup salt (not iodized)

1 medium head cabbage, shredded

2 tablespoons mustard seed

1 teaspoon salt

1/2 teaspoon white pepper

1 1/2 teaspoons turmeric

1 quart vinegar

2 cups water

1/4 cup sugar

3 to 4 wide-mouthed quart canning jars and lids

Cut off tops of peppers and remove seeds. Place peppers and tops in large pan. Dissolve cup of salt in water, pour over peppers and let stand for 24 hours. Drain peppers and rinse. Combine cabbage, mustard seed, teaspoon of salt, pepper and turmeric. Stuff cabbage mixture in peppers. Attach pepper tops with toothpicks or kitchen string. Pack peppers in jars. Bring vinegar, 2 cups water and sugar to a boil. Pour into jars over peppers, leaving 1/4-inch head space and removing air bubbles. Process 15 minutes in boiling water (hot water method, not pressure method). Makes 3 to 4 quarts.

Can you help?

• Karen Garver in Middletown needs your twice-baked potato soup recipe, similar to deSha's American Tavern in Symmes Township.

• Sam Gordon in Winton Place wants to make authentic pad Thai at home.

Send food questions, tips, recipe requests and recipes to Saucy Cook, the Enquirer, 312 Elm St., Cincinnati 45202. E-mail: maryjo@saucycook.com. Include name, neighborhood, e-mail and phone number.