Country Fried Squash
This fried squash recipe was my grandmother's and it actually won a Blue Ribbon at the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash like yellow squash or zucchini would also be good.
milk
½
cup
egg, beaten
1
large
all-purpose flour
½
cup
cornmeal
½
cup
garlic salt
1
pinch
ground black pepper
1
pinch
salt
1
pinch
oil for frying
1
cup
yellow squash, sliced
6
pounds
 Whisk milk and egg together in a small bowl. Combine flour, cornmeal, garlic salt, pepper, and salt together in a separate bowl.
  Heat oil in a deep skillet over medium-high heat to 350 to 375 degrees F (180 to 190 degrees C).
  Dip each squash slice into egg mixture, then dredge in flour mixture to coat.
  Fry coated squash slices in hot oil, a few at a time, until crisp and golden brown on both sides. Drain on paper towel and serve immediately.
