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.
2.7kg butternut squash, peeled, seeded and sliced
1 egg, beaten
60g plain flour
60g dry fine polenta
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
250ml oil for frying
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Method Prep:15min › Cook:10min › Ready in:25min
Combine egg and milk together in a small bowl, mix well.
In a second bowl, combine flour, polenta, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
Heat 1.25cm of oil in a deep frying pan over medium heat. Fry squash until golden brown.