Reviewed: Sep. 30, 2009

Ohhh so good! I have tried to fry squash before, but it never turned out right. I found this recipe and fell in love! Very yummy. I did dip them into Italian stye breadcrumbs and flour instead of the cornmeal and they turned out perfect. This is a keeper.

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kimberly

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Reviewed: Sep. 23, 2009

yellow squash and zuchini are both good with this recipe BUT when those are out of season the taste not nearly as good I only use self rising flour as well. love it

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CC

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Reviewed: Sep. 11, 2009

We really enjoyed this, although I made it with thickly sliced extra large zucchini from my garden. Added a few more spices, 1/2 tsp. each of salt, pepper, garlic powder and onion powder as someone had suggested, and also a couple good dashes of some Dizzy Pig salt free BBQ spice, and it was super tasty.

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SHARONN

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Reviewed: Sep. 4, 2009

this recipe was bland and not worth the calories :(

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Brandy

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Reviewed: Jul. 20, 2009

OH MY! This is a great recipe! Our neighbors had given us squash & zucchini from their garden. I went in search for recipes, and found this one. My husband and I hadn't had fried veggies since we were kids! To the flour mixture, I added garlic powder(omitted garlic salt), onion powder, sea salt & course ground pepper. I was out of milk, so I used evaporated milk. I dipped the veggies in flour mixture, egg & milk, and back in the flour mixture. As soon as I took the veggies out of the pan, I added more salt. I had fixed a big meal, but most of it was left over, due to us filling up on the squash & zucchini! We had some left over and wanted to enjoy these again. I placed the veggies on a cookie sheet, and placed under broiler until nice and crisp. I repeated on other side. They were just as good as the day before. I'll certainly make again & again! Thanks for sharing.

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Jul. 14, 2009

A country classic. My grandmother made this for years and it was always a treat to receive because it tends to take a while to make - esp. when you are feeding a hungry crowd! My dad grows fresh yellow squash each summer and that is what I use - just slice into rounds. I usually add a little garlic powder or garlic salt to the mix, and omit the milk and just use an egg wash. Once hot out of the oil, we top with a generous sprinkling of salt (to suit our family's taste).

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stephanierj83

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Reviewed: Jun. 28, 2009

The best fried squash I've ever eaten! I truly made a pig out of myself

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LEONARAL

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Reviewed: Jun. 25, 2009

My mother in law and I thought they were good even though my husband or kids wouldn't touch them. I did add some seasoning to the flour/corn meal. I also made some onion rings with the mixture. Simple, easy, and a great way to use up some of the squash from the garden.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Apr. 5, 2009

This was really good. We used the corn meal, flour and bread crumb mix. Next time I will probably still add salt/pepper and other spices to it too. They didn't take long, and I put a hole bunch in the pan at once. The thinner pieces were best. Daniel also really really liked them too, and we ate them with ketchup and hot sauce.

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ramoslove

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Reviewed: Jan. 31, 2009

So YUMMY! I have never been successful in making good fried squash. We are from the south and I have attempted several times. Boy am I glad I found this recipe. We made it just as the recipe calls for but added extra, salt, pepper and garlic salt. My husband experimented and added some creole seasoning after they came out of the pan and it had a little kick.

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Pearl

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Reviewed: Dec. 30, 2008

Very bland. I won't make again.

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Ali1865

Home Town: St. Cloud, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Oct. 1, 2008

Delicious!!

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beckbradford

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

I try to cook healthy, but this is a nice treat to have every once-in-a-while. I didn't peel or seed the squash, but it turned out great anyway.

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katalina1314

Cooking Level: Beginning

Home Town: Satellite Beach, Florida, USA

Living In: Landstuhl, Rheinland-Pfalz, Germany

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Reviewed: Aug. 16, 2008

Very good but better with extra garlic!

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STEPHANIE15

Cooking Level: Intermediate

Home Town: Canton, North Carolina, USA

Living In: Preston, Maryland, USA

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Reviewed: Aug. 7, 2008

This was really good. It did need to be double dipped, but I have a trick for that. I doubled the flour mixture, and I add 1/3 of it into the egg mixture. Less messy and the same effect as double dipping. Also, I add alot more seasoning, but everybody knows that you season to your own tastes. Will definately make again!

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pattyowen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Pampa, Texas, USA

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Reviewed: Jul. 5, 2008

The first apple pie I've ever made, but truly the most delicious pie I've ever tasted. It was a smash amongst everyone who tried it. The only change I made was to add vanilla extract to the sugar sauce, and to toss cinnamon and nutmeg with the apple slices before putting them in the pie pan. Absolutely scrumptious!

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DAGNYDAGNY

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Reviewed: Jun. 30, 2008

This was excellent! It's a great basic breading that can be customized based on your personal tastes. I used zucchini because that's what I had but it would be great on any kind of squash or for fried green tomatoes. I reduced the milk and added seasoned salt instead of the other spices. If you like a thick crust, definitely double dip - egg, then dry mixture, then egg, then dry mixture again. Yummy!

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KIMMEEA13

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Reviewed: Jun. 29, 2008

I found this recipe quite good the way it was but maybe my pinches are a little more than just a pinch on the spices:). I found the idea of putting the dry ingredients in a baggy very useful and it avoided a lot of mess handling the ingredients by a dipping method using either your hands or a fork.

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Carolina

Cooking Level: Expert

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Reviewed: 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.

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