About this recipe: A delicious way to cook butternut squash. Sliced butternut squash is dipped in egg, then dredged in a flour-polenta mixture before being shallow-fried to perfection. Serve as a snack or a side-dish to any meal.
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! - 22 Nov 2005 (Review from Allrecipes US | Canada)
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!! - 15 Jul 2006 (Review from Allrecipes US | Canada)
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. - 08 Jun 2007 (Review from Allrecipes US | Canada)