Country Fried Squash

Country Fried Squash

96 Reviews 5 Pics
Recipe by  Maryanne

“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.”

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Adjust Servings

Original recipe yields 4 to 5 servings



  1. Combine egg and milk together in a small bowl, mix well.
  2. 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.
  3. Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

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Reviews (96)

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The original recipe was quite bland for my taste so, on the second batch, I added approx. 1/2 tsp of salt, garlic powder, onion powder and black pepper to the batter. I shallow fried and flipped halfway through cooking. We dipped in ketchup, and everyone in the family gobbled it up! The next day, we made it again with both squash and potatoes. With the minor adjustments to the seasoning, this is a definite keeper!



I used yellow squash for this recipe and it was so easy and delicious. Minor recommendations: Instead of using an egg and milk just use the egg. Also, eliminate the spices in the recipe and just use Italian bread crumbs. In summary, slice the squash, dip in egg, shake in Italian bread crumbs and fry...UM..UM...GOOD!!

Jodi Lynn

Jodi Lynn

You have got to try this recipe!Oh my gosh!!! This is delicious! I can not stop eating the green tomatoes I fried up using this dredge. The squash was ok, it would have been better, a LOT better had I cut them thin instead of thick. The fried green tomatoes were out of this world. I did change the recipe up a bit by using (I am a season person, the more, the better!)salt, pepper, garlic powder, parsley, and season all in both the egg wash and the flour/corn meal mixture. I put it in a zip lock bag which makes the clean up easy.

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Amount Per Serving (4 total)

  • Calories
  • 501 cal
  • 25%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 105 g
  • 34%
  • Protein
  • 12.3 g
  • 25%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Rosemary Roasted Butternut Squash


next recipe:

Butternut Squash Fries