Reviewed: May 31, 2013

I added a bit more salt and omitted the milk completely. I also used approximately 1/4 c. more flour because I don't care for the grainy texture of the cornmeal. Big hit with my husband and myself - (a former squash hater). Thanks for posting this super easy recipe!

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Reviewer:

Regin

Cooking Level: Expert

Home Town: Lolita, Texas, USA

Reviewed: Apr. 19, 2013

Ok....in theory this should be delicious-but there are a few issues. Since butternut squash is such a firm squash it should be noted that your slices shouldn't be any thicker than 1/4 inch. Also, this really is a bland recipe. More salt, more pepper, more garlic, and herbs are what I added. And, for us anyway, because our slices were thin and we got more, we needed about double the breading per weight. Other than that I am glad that I can across this recipe because it was a great new way to enjoy butternut, and a healthier way to enjoy something fried :P

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Reviewer:

GF mama

Cooking Level: Expert

Reviewed: Feb. 6, 2013

I made a few changes to this recipe, and I think it really spiced it up! First, I didn't have any plain cornmeal so I used Jiffy cornbread mix. Secondly, I took the advice of another reviewer and used Lawry Seasoning Salt..a lot of it. Finally, I added cayenne pepper. Keep the heat over medium-low or else the oil will begin to burn after frying several batches. Serve with ketchup or even barbeque sauce, yum!

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Reviewer:

kmaguire81

Reviewed: Jan. 22, 2013

Sooo good! Tastes just like my grandmama use to make! I also tried it with only italian bread crumbs and egg, also a huge hit!

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Reviewer:

JBS88

Cooking Level: Intermediate

Reviewed: Dec. 23, 2012

AWESOME! SOOO GOOD! Use the egg! It is a MUST! Make as recipes states, I just added a pinch more sea salt. Worth trying! Dont let the bad reviews change your mind! You will love them.

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Dec. 12, 2012

At first this was bland, I had to add double salt, garlic powder, onion powder and paprika and then added hot sauce to the egg mixture. Then they were delicious and everyone wanted more!!!!

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Reviewer:

mcerda0119

Reviewed: Sep. 6, 2012

I made these at the last minute and it turned out great! My family loved it! One suggestion though; eat immediately! The squash will turn soggy after a few minutes.

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Reviewer:

Mrs Pamela Harris

Cooking Level: Expert

Reviewed: Jul. 12, 2012

This is a good base recipe, but it definitely needs more seasoning. After cooking the first batch I jazzed up the dredge by adding garlic powder, onion powder, paprika,and cayanne pepper. I also double dipped my squash for a thicker batter/crust. With these adjustments this recipe is a keeper.

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Reviewer:

snmaxie83

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Lafayette, Louisiana, USA

Reviewed: Jul. 4, 2012

This is pretty good, I'm from the deep south, down on the coast, and we do ours: Dip in Milk and Egg mixture then in Flour, Salt, Pepper mixture: FRY, then Sprinkle with Sugar, it is wonderful, my children, my husband, nor myself like squash, but we love it made like this...

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Reviewer:

Vick

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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