- 6 pounds butternut squash - peeled, seeded and sliced
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pinch garlic salt
- 1 cup oil for frying
- 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.
03/03/2017
recipepes.com
country fried squash, recipe
PT15M
PT1H
5
455 calories
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