Recipe by Maryanne
"This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good."
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butternut squash - peeled, seeded and sliced
ground black pepper
oil for frying
The original recipe was quite bland for my taste so, on the second batch, I added approx. 1/2 tsp of salt, garlic powder, onion powder and black pepper to the batter. I shallow fried and flipped halfway through cooking. We dipped in ketchup, and everyone in the family gobbled it up! The next day, we made it again with both squash and potatoes. With the minor adjustments to the seasoning, this is a definite keeper!
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.
I used yellow squash for this recipe and it was so easy and delicious.
Minor recommendations: Instead of using an egg and milk just use the egg. Also, eliminate the spices in the recipe and just use Italian bread crumbs.
In summary, slice the squash, dip in egg, shake in Italian bread crumbs and fry...UM..UM...GOOD!!
You have got to try this recipe!Oh my gosh!!! This is delicious! I can not stop eating the green tomatoes I fried up using this dredge. The squash was ok, it would have been better, a LOT better had I cut them thin instead of thick. The fried green tomatoes were out of this world. I did change the recipe up a bit by using (I am a season person, the more, the better!)salt, pepper, garlic powder, parsley, and season all in both the egg wash and the flour/corn meal mixture. I put it in a zip lock bag which makes the clean up easy.
When I made this recipe, I used yellow squash instead and i was a big hit. My boyfriend's mother was so impressed that she upgraded her fried squash recipe to include eggs, milk, and flour. It makes the squash crunchy outside and soft inside. My mom, roommate, dad, little brother, everyone I know loves this recipe. We've even made it with green tomatoes and zucchini. Being from the south, we love things fried, and this recipe is definately a keeper.
Very good! I used yellow crookneck squash and it turned out wonderful. Make sure you salt the hot squash to taste after you remove them from the pan and drain them on paper towels.
Great recipe for frying up all those summer squash! My children, who hate veggies, ate this willingly! I decreased the milk to 1/4 cup and added some Frank's Red Hot Sauce to the egg/milk mixture for a little kick! I have also made a batch using half a packet of Ranch mix in the flour for a little extra zing!
I had never fried squash before, and this turned out great. I used fresh yellow squash out of my dad's garden...Hubby loved it! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Country Fried Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 501
** Calories from Fat: 79
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