Country Fried Squash

This fried squash recipe was my grandmother's and it actually won a Blue Ribbon at the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash like yellow squash or zucchini would also be good.

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 4 servings

½ cup milk
1 large egg, beaten
½ cup all-purpose flour
½ cup cornmeal
1 pinch garlic salt
1 pinch ground black pepper
1 pinch salt
1 cup oil for frying
6 pounds yellow squash, sliced

Directions

Gather all ingredients.

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Whisk milk and egg together in a small bowl. Combine flour, cornmeal, garlic salt, pepper, and salt together in a separate bowl.

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Heat oil in a deep skillet over medium-high heat to 350 to 375 degrees F (180 to 190 degrees C). Dip each squash slice into egg mixture, then dredge in flour mixture to coat.

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Fry coated squash slices in hot oil, a few at a time, until crisp and golden brown on both sides. Drain on paper towel and serve immediately.

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Nutrition Note

The nutrition for this recipe accounts for the full amount of oil, but the actual amount of oil consumed will vary.

Nutrition Facts (per serving)

829	Calories
61g	Fat
66g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 829
% Daily Value *
Total Fat 61g	78%
Saturated Fat 5g	24%
Cholesterol 48mg	16%
Sodium 107mg	5%
Total Carbohydrate 66g	24%
Dietary Fiber 12g	44%
Total Sugars 19g
Protein 13g	26%
Vitamin C 37mg	42%
Calcium 233mg	18%
Iron 4mg	25%
Potassium 1474mg	31%

* 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.

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