This fried squash recipe was my grandmother’s and it actually won a Blue Ribbon at the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash like yellow squash or zucchini would also be good.
Prep Time::25 mins
Cook Time::15 mins
Total Time::40 mins
Servings::4
Ingredients
½ cup milk
1 large egg, beaten
½ cup all-purpose flour
½ cup cornmeal
1 pinch garlic salt
1 pinch ground black pepper
1 pinch salt
1 cup oil for frying
6 pounds yellow squash, sliced
Directions
Gather all ingredients.
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Whisk milk and egg together in a small bowl. Combine flour, cornmeal, garlic salt, pepper, and salt together in a separate bowl.
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Heat oil in a deep skillet over medium-high heat to 350 to 375 degrees F (180 to 190 degrees C). Dip each squash slice into egg mixture, then dredge in flour mixture to coat.
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Fry coated squash slices in hot oil, a few at a time, until crisp and golden brown on both sides. Drain on paper towel and serve immediately.
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Nutrition Note
The nutrition for this recipe accounts for the full amount of oil, but the actual amount of oil consumed will vary.