6 lbs butternut squash *peeled, seeded and sliced
(1) egg, beaten
½ cup milk
½ cup all-purpose flour
½ cup cornmeal
(1) pinch salt
(1) pinch ground black pepper
(1) pinch garlic salt
1 cup oil for frying
In a small bowl, add and combine egg and milk, mix well.
Add and combine the flour, cornmeal, salt, pepper, and garlic salt in another bowl. Dip squash slices in the egg mixture first, then dredge squash in the dry mixture.
In a deep skillet, heat 1/2 inch of oil over medium heat. Fry squash until golden brown.
Tips:
For dipping, you can use your favorite sauce. I suggest using a marinara sauce or ranch-style dressing.
Cut food as equally as possible so that bits cook evenly. The inside might still be raw, while the outside is cook if it’s too thick.
Keep batches small enough to keep the food from touching. Small batches also ensure that the oil temperature returns faster. But still, you can choose whether you want it big or small.
Immediately after removing the food from hot oil, drain the fried food on paper towels or a rack.
