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
FRIED YELLOW SQUASH
Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!
Provided by Stacy Hogan Gaddy
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 129.8 calories, Carbohydrate 21.2 g, Cholesterol 0.7 mg, Fat 4 g, Fiber 2 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 418.8 mg, Sugar 2.8 g
COUNTRY FRIED YELLOW SQUASH
Adopted Recipe...I worked through all my adopted recipes and made changes to suit my tastes and cooking habits. I do not cook with bacon grease, so I changed the recipe from bacon grease to butter. (Note added 2/5/06).
Provided by GrandmaIsCooking
Categories Vegetable
Time 40m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash tender yellow squash; remove stem and blossom ends.
- Cut into 1/2-inch rounds.
- Place squash, butter, onions and salt into heavy skillet.
- Add water.
- Cover and cook on medium low heat until water is absorbed and squash is tender.
- Lightly mash with a fork.
- Add sugar and cream.
- Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.
COUNTRY FRIED BUTTERNUT SQUASH
This is a truly delicious butternut squash recipe! I saute it on a large griddle in just a small amount of oil, and it turns out perfectly. I found this on Allrecipes by Maryanne. Her grandmother won a blue ribbon with this recipe and I can see why!
Provided by Geema
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine egg and milk together in a pie plate or flat bowl.
- In a second flat bowl, combine flour, cornmeal, salt, pepper and garlic salt.
- Peel butternut squash.
- Cut a slice off the bottom of the squash and stand it securely on cutting board.
- With a sharp knife, slice peel off from top to bottom, continuing around the squash until tough peel is completely removed.
- Slice squash into 1/2 inch circles.
- dip squash slices first in the milk/egg mixture and then dredge in the flour mixture.
- Fry or saute in a frying pan or griddle in oil until golden brown on each side, about 2-3 minutes a side.
Nutrition Facts : Calories 304.8, Fat 2.5, SaturatedFat 0.9, Cholesterol 38.1, Sodium 69.4, Carbohydrate 70, Fiber 10.1, Sugar 10.2, Protein 8.2
FRIED YELLOW SQUASH
This recipe is an old favorite. I am certain everyone prepares it this way at sometime or another. I can't imagine a summer that would pass without having this at least once a week when the harvest is in
Provided by LisaAD
Categories Vegetable
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
- Combine flour, pepper and parsley. Dust squash rounds with flour.
- Combine milk and egg and whish thoroughly.
- Dip the dusted squash into the egg mixture and coat to cover all the flour.
- Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
- Sprinkle with kosher salt and serve hot.
Nutrition Facts : Calories 1267.2, Fat 113.5, SaturatedFat 15.8, Cholesterol 97.3, Sodium 1223.4, Carbohydrate 53.3, Fiber 3, Sugar 2.7, Protein 12
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