Assorted Fried Squash Recipes

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.

Steps:

• Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
• Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Steps:

• Heat enough olive oil in a 12" skillet to cover the bottom. Turn the heat to medium.
• While oil is heating up, generously season squash and onions with salt, pepper, and cayenne pepper.
• Dredge the vegetables in cornmeal.
• Once the oil is hot enough that it sizzles when a small amount of cornmeal is added, add the squash and onions. Cover and allow to cook for about 10 minutes.
• Turn heat up to medium high. Add oil if necessary. Turn the squash so that the bottom layer is on top. Allow to cook another 5-10 minutes. Once the bottom is golden brown, remove and eat.

Steps:

• Slice the squash about a 1/4 an inch thick.
• Preaheat oil in a frying pan.
• Season the squash slices with salt and pepper.
• Coat the squash slices with cornmeal.
• Fry squash about two minutes per side, or until slighty brown.
• Let cool and enjoy.