Reviewed: Sep. 20, 2011

These are so good! It's not like eating squash at all, (in fact, I have to wonder if it negates the nutritional value of the vegetable, but at the same time, it's so good that I don't care) it's more like candy! I have done them twice and while we prefer them fried in olive oil, doing them in canola in the deep fryer is so much easier. I put the dry ingredients in a zip lock and coated the squash that way and then stuck them in small batches in the fryer for about 7 minutes, stirring them up about four minutes in. Also, I found that putting additional salt on them when they first come out of the fryer, brings out the sweetness. Really good reheated in the microwave for about 20 seconds, as long as they are caramelized nicely when you fry them.

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Reviewer:

justynajd

Reviewed: Jul. 20, 2011

It was ok. I don't think I like the sweetness. I might try fried squash again but make it more savory instead of sweet.

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Reviewer:

SnowWhite

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Cooking Level: Intermediate

Living In: Anaheim, California, USA

Reviewed: Jul. 1, 2011

keep it simple, tasty & healthy. fry the sliced squash without all that stuff in a bit of olive oil till golden brown. toss in bowl with garlic slices. add balsamic vinegar to oil in pan, heat & pour over squash. trust me you will love it!

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Reviewer:

spankee1202

Reviewed: Jul. 1, 2011

I've always made these living in the south-leave out the sugar completely-you don't need it. Just cut thin & give squash time to release it's moisture-so flour will stick (not long at all) salt & pepper to taste before you flour), & then fry in a deep fryer in vegetable oil until golden brown.Drain on paper towel & eat while still hot-so good. I promise! You can use up your abundance of zukes & make zuke fries using this same recipe just cut into fry shapes & remove seed.

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Reviewer:

cindy m moore

Cooking Level: Intermediate

Living In: Jesup, Georgia, USA

Reviewed: Jun. 15, 2011

I ended up having to tweak things so much that it was an entirely different recipe by the time I was done with it. When I followed it exactly, we had mushy squash with a too-sweet grainy coating. After frying one up, I added cornmeal, some more flour and salt, and double-dipped the squash in egg and the flour mixture, and got a nice, thick, crunchy crust that was perfect. It was a good base, but definitely liked my version better.

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Reviewer:

mommyladycc

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Reviewed: Jun. 8, 2011

I'm putting this in my rotation. I love squash and this was so much easier than dipping in egg and getting your hands all sticky. I also decreased the sugar to 1/4c and instead of a pinch of salt I added 1/4 tsp and then salted them right when they came out of the oil. I fried them in a deep fryer and they turned out great.

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