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1 of

Country Fried Squash

By: Maryanne

"This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good."

Rate/Review | Read Reviews (83)

4,343 Saves

What to Drink?
	Riesling
	Beer

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 5 servings

Ingredients

6 pounds butternut squash - peeled, seeded and sliced
1 egg, beaten
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying

Directions

Combine egg and milk together in a small bowl, mix well.
In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.