Country Fried Squash Recipe

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Most Helpful Positive Review

Nov 22, 2005

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!

—MariyaC

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Most Helpful Critical Review

Sep 08, 2009

this recipe was bland and not worth the calories :(

—Brandy

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122 Ratings

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Jul 15, 2006

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!!

—Tonya

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Jun 08, 2007

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.

—Jodi Lynn

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Jun 28, 2005

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.

—JALANDRY

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May 18, 2008

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.

—MrsHappyHomemaker

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Jul 24, 2003

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!

—Heather K.

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Jun 02, 2005

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!

—CREAMERJA

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Nutrition

Calories
501 kcal
25%

Carbohydrates
105 g
34%

Cholesterol
55 mg
18%

Fat
8.7 g
13%

Fiber
15.2 g
61%

Protein
12.3 g
25%

Sodium
242 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Country Fried Squash

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 501
Calories from Fat: 79

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 1.7g 9 %
Cholesterol 55mg 18 %
Sodium 242mg 10 %
Potassium 2524mg 71 %
Total Carbohydrates 105g 34 %
Dietary Fiber 15.2g 61 %
Protein 12.3g 25 %
** Sugars 16.6g
Vitamin A 1451 %
Vitamin C 239 %
Calcium 47 %
Iron 63 %
** Thiamin 88 %
Niacin 94 %
Vitamin B6 71 %
Magnesium 93 %
Folate 124 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.