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 squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
• Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
• Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.

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.