Description
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.
Ingredients
- 6 pounds 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
Instructions
- Whisk milk and egg together in a small bowl. Combine flour
- cornmeal
- garlic salt
- pepper
- and salt together in a separate bowl.
- Heat oil in a deep skillet over medium-high heat.
- Dip each squash slice into egg mixture
- then dredge in flour mixture to coat.
- Fry coated squash slices in hot oil
- a few at a time
- until golden brown on both sides.
Servings: 4