Country Fried Squash Recipe - Allrecipes.com
Country Fried Squash Recipe

Country Fried Squash

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 5 servings Change Servings
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Directions

  1. Combine egg and milk together in a small bowl, mix well.
  2. 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.
  3. Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2005

The original recipe was quite bland for my taste so, on the second batch, I added approx. 1/2 tsp of salt, garlic powder, onion powder and black pepper to the batter. I shallow fried and flipped halfway through cooking. We dipped in ketchup, and everyone in the family gobbled it up! The next day, we made it again with both squash and potatoes. With the minor adjustments to the seasoning, this is a definite keeper!

 
Most Helpful Critical Review
Nov 29, 2011

These were really disappointing for me. My grandmother had an amazing recipe for "fried" squash that she baked in the oven, using summer squash/zucchini and cracker meal. I expected this to taste different and tried not to compare the two, but I just really didn't think these were very good. The corn meal breading wasn't great and they were quite bland. The squash on the inside was nice, but there are so many great recipes for butternut squash that are far less trouble and tastier than this one. I'm glad I tried this, but I won't be making it again.

 
Jul 15, 2006

I used yellow squash for this recipe and it was so easy and delicious. Minor recommendations: Instead of using an egg and milk just use the egg. Also, eliminate the spices in the recipe and just use Italian bread crumbs. In summary, slice the squash, dip in egg, shake in Italian bread crumbs and fry...UM..UM...GOOD!!

 
Jun 08, 2007

You have got to try this recipe!Oh my gosh!!! This is delicious! I can not stop eating the green tomatoes I fried up using this dredge. The squash was ok, it would have been better, a LOT better had I cut them thin instead of thick. The fried green tomatoes were out of this world. I did change the recipe up a bit by using (I am a season person, the more, the better!)salt, pepper, garlic powder, parsley, and season all in both the egg wash and the flour/corn meal mixture. I put it in a zip lock bag which makes the clean up easy.

 
Jun 28, 2005

When I made this recipe, I used yellow squash instead and i was a big hit. My boyfriend's mother was so impressed that she upgraded her fried squash recipe to include eggs, milk, and flour. It makes the squash crunchy outside and soft inside. My mom, roommate, dad, little brother, everyone I know loves this recipe. We've even made it with green tomatoes and zucchini. Being from the south, we love things fried, and this recipe is definately a keeper.

 
May 18, 2008

Very good! I used yellow crookneck squash and it turned out wonderful. Make sure you salt the hot squash to taste after you remove them from the pan and drain them on paper towels.

 
Jun 02, 2005

Great recipe for frying up all those summer squash! My children, who hate veggies, ate this willingly! I decreased the milk to 1/4 cup and added some Frank's Red Hot Sauce to the egg/milk mixture for a little kick! I have also made a batch using half a packet of Ranch mix in the flour for a little extra zing!

 
Jul 24, 2003

I had never fried squash before, and this turned out great. I used fresh yellow squash out of my dad's garden...Hubby loved it! Thanks!

 

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Nutrition

  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 105 g
  • 34%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 15.2 g
  • 61%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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