Reviewed: Nov. 6, 2009

Added cornmeal as suggested by other reviewers. Delicious! My kids even liked them.

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Reviewed: Nov. 4, 2009

These were fantastic. Kinda stinks up the kitchen though with all that oil. Just make sure to try to slice the Squash pretty thin. My husband and I loved these.

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Stephanie K

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Reviewed: Oct. 16, 2009

ez and delicious---made them over & over, so glad the neighbor's gardens are so productive

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LILBEAVER

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Reviewed: Aug. 13, 2009

This was very yummy! We gobbled them up. I did make some changes - some worked, some didn't. I reduced to 1/4 c. sugar, and used a mixture of flour and cornmeal. The batter didn't stick well though, so next time I will try dipping in egg/milk before I coat them. Will definitely make them again though! They were delicious!

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Lisa1978

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Reviewed: Aug. 11, 2009

I absolutely love summer squash, but I didn't like these at all.

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PALLOTTA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Arvada, Colorado, USA

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Reviewed: Aug. 4, 2009

I enjoyed this recipe but use a little cornmeal as well. I always add fresh ripe tomato slices, couple pieces of bacon and use mayo on the bread. What a fantastic summer treat.

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KNICESHOT

Home Town: York, Pennsylvania, USA

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Reviewed: Aug. 4, 2009

The number of calories for six slices of fried squash is more than the total allotment for many of my meals. While delicious, there are many less fattening, but delicious recipes for summer squash.

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dolo1

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Reviewed: Aug. 4, 2009

Pretty good. Similar to how I make mine. I just use some margarine or butter in the pan and dredge just in flour and salt and pepper while frying in the pan. YUM.

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MANDY19J

Cooking Level: Intermediate

Home Town: Sidney, Ohio, USA

Living In: De Graff, Ohio, USA

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Reviewed: Aug. 4, 2009

I grew up in the south and this was a summer staple for us. My favorite way to do it is to use dry pancake mix instead of the flour. It adds a little extra sweetness without being overpowering.

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Brandi

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Reviewed: Jul. 30, 2009

Very sweet and a great way to use up summer squash. I used a mixture of cornmeal and flour which came out very nice.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 9, 2009

Very nice recipe. I changed things a little by adding a little more salt and some pepper to the flour mix. I also added a little paprika. I used olive oil in a skillet and also used canola oil in a deep fryer. The olive oil came out the best. Lastly I topped my with some churizo. The sweet and spicy play was amazing. Good job on this one!

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recipeDawg

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 5, 2009

I am not going to badmouth this recipe too badly. The idea behind it is fantastic, but the subtle sweetness of squash is what makes it a summertime favorite and the amount of sugar in this recipe blankets that natural sweetness in the squash with an overwhelming sweetness that makes this dish almost a dessert as is. If you half or quarter the amount of sugar and maybe replace it with a little cornmeal, this fried squash is simple and amazing. This way the sugar carmelizes and accentuates the squash rather than candy coating it.

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NUCLEARCHIAPET

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Reviewed: Jun. 18, 2009

I usually make fried squash the traditional southern way, dredging first in milk/egg mixture, then in corn meal. Tonight I was out of eggs, so found this recipe and it turned out nicely. While I still prefer my traditional version, I wouldn't hesitate to make this again for a change of pace.

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Jaxmom35

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 27, 2009

Too greasy for my liking.

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jsrn1207

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Reviewed: Nov. 23, 2008

Just didn't add any taste. More like oily little pieces of squash.

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SELUNE13

Cooking Level: Expert

Living In: Troy, Illinois, USA

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Reviewed: Sep. 28, 2008

I followed the recipe exactly and it was great. I also made a batch extra crispy and didn't like that as much.

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stepperanddaniel

Cooking Level: Intermediate

Home Town: Hartsville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 6, 2008

My family loved these! And a great way to use all those garden squash. Not low-calorie, but delicious! Janet Blaha, Oregon

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Janet

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

Living In: Central Point, Oregon, USA

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Reviewed: Aug. 28, 2008

At first I didn't like this, but as the first batch turned to the third, then fifth, then eigth...We liked it. I found that I needed to keep adding shortening. I also cut the slices thinner and added cooking time to make it more crispy. My husband loved this and so did I. He preferred them dark brown, they were like potato chips! I will say, when they sit, they get soggy so make them and eat them. They really are great. I will make again! Thanks for the recipe!

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