Servings: 4| Yield: 4-5 servings
In summer, this tender vegetable is abundant, making it a classic southern dish showing what seasonal eating is all about. Fried squash is a dish that evokes fond memories. Since I can recall, we eat fried squash during the summer months. It was served most of the time for supper and was always after church on the Sunday lunch table.
I often serve this Country Fried Squash as a side dish at dinner with my favorite sauce, but I also serve it as an appetizer. Just make sure that you take your time and enjoy the process while you serve it. Creating a sense of grace in the kitchen is a tradition, which is worthy of passing down from generation to generation.
- 6 lbs butternut squash *peeled, seeded and sliced
- (1) egg, beaten
- ½ cup milk
- ½ cup all-purpose flour
- ½ cup cornmeal
- (1) pinch salt
- (1) pinch ground black pepper
- (1) pinch garlic salt
- 1 cup oil for frying
- In a small bowl, add and combine egg and milk, mix well.
- Add and combine the flour, cornmeal, salt, pepper, and garlic salt in another bowl. Dip squash slices in the egg mixture first, then dredge squash in the dry mixture.
- In a deep skillet, heat 1/2 inch of oil over medium heat. Fry squash until golden brown.
- For dipping, you can use your favorite sauce. I suggest using a marinara sauce or ranch-style dressing.
- Cut food as equally as possible so that bits cook evenly. The inside might still be raw, while the outside is cook if it’s too thick.
- Keep batches small enough to keep the food from touching. Small batches also ensure that the oil temperature returns faster. But still, you can choose whether you want it big or small.
- Immediately after removing the food from hot oil, drain the fried food on paper towels or a rack.
Per Serving: 501 calories; 48.9 mg cholesterol; 145.4 mg sodium; 12.3 g protein; 105 g carbohydrates.