Reviewed: Feb. 11, 2012

I made this last night and absolutely loved it! I used both squash and zuccini which worked out great. Another thing I also made was a greek yogurt dip for them. I simply used plain greek yogurt with some dry ranch dressing mix mixed in. Delicious!

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Reviewer:

Susan

Reviewed: Dec. 11, 2011

I used yellow squash and Added a packet of dry ranch mix instead of salt and garlic salt. Best fried squash ever

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Reviewer:

des477

Reviewed: 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.

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Oct. 2, 2011

Despite my failed attempts to make this healthier, it turned out really good! I originally tried to bake it but that didn't work at all (after 20 minutes the bottoms were still not getting crispy/golden), so I ended up frying them anyway, and they still turned out great! I did follow a couple of reviewers' suggestions. I cut the milk in half, added hot sauce to the egg mixture (which didn't even add a hint of spiciness so I won't bother next time), and added extra salt/garlic powder/onion powder. We had to still add some more salt after frying but they were REALLY GOOD. I'm not usually a huge veggie person but I think I liked these better than fries! Might try them with bread crumbs next time and try baking them that way, but these are definitely worth a try.

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Reviewer:

belle4397

Reviewed: Aug. 4, 2011

love

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Reviewer:

Nita2010

Reviewed: Aug. 3, 2011

Excellent basic recipe. If you like things highly seasoned, triple each spice (at least). I also add a couple of dashes of hot sauce to the egg/milk mixture.

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Reviewer:

sgoode

Cooking Level: Intermediate

Reviewed: Jul. 29, 2011

Oh yum! This was great! I had an extra large yellow squash to use up and wasnt for sure what I wanted to make with it. I started reading that they could be fried up like fried green tomatoes and decided to use this recipe. My hubby gobbled them all up! He loved them so much! I did only add 1/4 cup cornmeal since Im not much of a cornmeal person, and then just added 1/4 cup more flour. It was plenty of cornmeal in my opinion. I could taste the cornmeal perfectly fine on the finished product. I may even reduce it slightly more next time. I will for sure be making this again when we have an abundance of squash. It would be great with all different varieties. Thanks for the recipe!

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Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Jul. 24, 2011

I thought this recipe was delicious! I think that next time I make it, I will try dipping the squash in buttermilk, instead of milk and egg. I think it will make it even better!

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Reviewer:

hsh1961

Reviewed: Jul. 6, 2011

This was great! The batter is tasty as well.

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Reviewer:

traciv

Reviewed: Jul. 5, 2011

OMG...this is absolutley delicious!!!! The only regret I had was that I only had one large squash because we would have eaten more! It also works great with zucchini. I didn't use the egg or the cornmeal. I just soaked the sliced squash in a bowl of milk and then dipped the slices in flour seasoned with seasoning salt and a little black pepper. I will be making this for many years to come. Also makes a fabulous appetizer for almost any meal!

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