Love it! Just finished eating our first batch...so simple, so good. Our seasonings: 1 tsp salt, 1 tsp garlic powder, 1/2 tsp black peppper. We mixed this in with the flour, then dumped in a paper bag. Shook the squash slices in this 1st, then dipped in egg/milk mixture, then dredged lightly in cornmeal. Fried in 1/2" oil as directed. Super crispy and the squash was melt-in-your-mouth!

Reviewed On: Feb. 9, 2010

This recipe is so simple and easy! I only made half the recipe and used vegetable shortening since I had no lard on hand. Like another reviewer I also used hot water. The dough was very easy to handle and roll very thin(although I've never really managed to roll out an actual circle, just oblongs-oh well!). The dough is on the sticky side, so I was very generous with the flour while rolling out each tortilla, but this didn't affect the final result. Best tortillas ever, including restaurants! My husband is from Texas and is pretty snotty about Tex-Mex food, and he could NOT believe how great these were, still talked about it the next day. My 3-yr old daughter told me again and again how good they were. So it's a keeper! Thanks!

Reviewed On: May 21, 2009

So crunchy and yummy! We didn't have any bread crumbs, so we pulverized pretzels in the blender and sifted to remove coarse and large pieces. The "pretzel powder" stuck to the onion rings well and fried up super crunchy and delicious. We also decreased the salt in the recipe by half, since we used salted pretzels. Love the results!

Reviewed On: Mar. 30, 2009