FRIED SQUASH
Steps:
- Add the milk, eggs, and hot sauce to a medium-sized mixing bowl. Stir to combine. Add the squash slices, and set aside until ready to use.
- In a breading tray or shallow container, whisk together the flour, cornmeal, salt, and pepper. Set aside until ready to use.
- Add the oil to a skillet over medium-high heat and allow to come to temperature, between 350°-375°.
- Shake off any dripping milk from the squash, and dredge completely in the dry batter. Carefully add to the oil, taking care not to overcrowd the pan and frying in batches as needed.
- Have ready a plate lined with paper towels or a cooling rack atop a rimmed baking sheet lined with paper towels.
- Cook the squash for 2 1/2 -3 minutes each, or just until the crust is perfectly golden brown. Remove from the oil and allow to cool slightly. For best results, serve right away.
Nutrition Facts : Calories 312 kcal, Carbohydrate 44 g, Protein 6 g, Fat 12 g, SaturatedFat 1 g, Sodium 746 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
COUNTRY FRIED SQUASH
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.
Provided by Maryanne
Categories Side Dish Vegetables Squash
Yield 4
Number Of Ingredients 9
Steps:
- Combine egg and milk together in a small bowl, mix well.
- In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
- Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.
Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g
CHEESY FRIED SQUASH
Just a recipe I came up with while trying different ways to cook squash.
Provided by Linda Martin
Categories Side Dish Vegetables Squash Summer Squash
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
- Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
- Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.
Nutrition Facts : Calories 537.4 calories, Carbohydrate 44 g, Cholesterol 14.4 mg, Fat 37.7 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 6.3 g, Sodium 330.3 mg, Sugar 11.2 g
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