Reviewed: Mar. 23, 2008

Made the recipe as listed except I used green squash that was not peeled or seaded, and i added a pinch of italian seasoning. It was great! My wife kept talking about how amazing it was, and I couldn't stop munching on it while the next batch was cooking.

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Reviewer:

Paul

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Kunming, Yunnan Province, China

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Reviewed: Oct. 23, 2007

I used yellow squash and zucchini for this recipe and we loved it! I will definitely use this recipe again!

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Reviewer:

BGoolsby

Cooking Level: Intermediate

Living In: Rockwall, Texas, USA

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Reviewed: Aug. 14, 2007

This really does need to be double dipped. After frying one and tasting I added a lot more garlic salt and a bit of Blackening Seasoning, was much better. I did cut thin slices. These are good also dipped in Ranch dressing.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jul. 26, 2007

After reading reviews, I cut the milk and the cornmeal in half. Added a little onion powder and used yellow squash. I did use 2 coats of egg wash and batter. Very yummy! Served with ranch dip, but I was pleased to discover that the dip wasn't necessary. Tip: the thinner the slices, the better!

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Mrs C

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Reviewed: Jun. 15, 2007

Simple and delicious.

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Reviewer:

reenyroo

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jun. 8, 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.

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Jodi Lynn

Cooking Level: Expert

Living In: Port Lavaca, Texas, USA

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Reviewed: May 9, 2007

Very, very good! Will be making this one again and again! Thanks for sharing your recipe:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Apr. 20, 2007

This was great. I used zucchini and onion rings. Finally a way to make zucchini that my family likes. Thanks so much.

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Feb. 2, 2007

This is the way to do squash. Just use a simple yellow squash, no peeling or seeding. This is the way my Mother and Grandmother taught me to fry squash. Southern comfort!!

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Janine

Cooking Level: Intermediate

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Reviewed: 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!!

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Reviewer:

Tonya

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Reviewed: Mar. 19, 2006

This was a good breading recipe for squash, but I am partial to Zattarains breading. I think if I would have added a lot more seasonings to suit my taste-buds it would have been better.

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Reviewer:

DEHIA

Cooking Level: Expert

Home Town: Hahnville, Louisiana, USA

Living In: Augusta, Georgia, USA

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Reviewed: 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!

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Reviewer:

MARIYA02

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 5, 2005

I thought this was ok. My husband liked it pretty well though. I've never had fried squash, so maybe I just didn't like it because it was a different taste/texture.

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LGREENE2

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Reviewed: 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.

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JALANDRY

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Reviewed: Jun. 4, 2005

This was absolutely delicious! My husband is one of those "it can't be as good as my mother's" critics. This was the first time I'd ever even tried to fry squash! I used the regular yellow squash - no peeling or seeding, and between him and our 3 year old, I don't know who ate more! It was easy and just perfect! Thanks for sharing this! It is definitely a keeper!

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ANGELR2000

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Reviewed: Jun. 4, 2005

I just used good ol'yellow squash. I liked the recipe and definitely will keep it to use for zucchini, squash and broccoli.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 2, 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!

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Reviewer:

CREAMERJA

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Reviewed: Jan. 25, 2005

I have to agree with the reviewer who said, "This is by far the best way to cook and eat squash." This squash was a hit at work. So, I made it to go with our dinner lastnight too and even my children who aren't squash fans absolutely loved it! The only thing different that I did was that I added some pepper.

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