Yield 4 Number Of Ingredients 9 Steps:
Combine egg and milk together in a small bowl, mix well. 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. Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.
Time 40m Yield 1 batch, 8 serving(s) Number Of Ingredients 7 Steps:
Wash tender yellow squash; remove stem and blossom ends. Cut into 1/2-inch rounds. Place squash, butter, onions and salt into heavy skillet. Add water. Cover and cook on medium low heat until water is absorbed and squash is tender. Lightly mash with a fork. Add sugar and cream. Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.
Time 25m Yield 4 Number Of Ingredients 4 Steps:
Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal. Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Time 25m Yield 2 Cups, 2-3 serving(s) Number Of Ingredients 7 Steps:
Rinse/wash the squash before preparing. Cut off both ends of each squash. Slice the squashes into 1/4 inch chip shapes. Slice the larger chips into half moon shapes. Spray a pan suitable to stir fry all of the squash in with cooking oil. Put all of the squash in the pan and spray some more oil across the squash. Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash. Add 2 tablespoons of water to the pan and toss everything together in the pan. Heat the pan to medium. When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly. When the water evaporates, add the remaining 2 tablespoons of water. Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.). When the squash is to it’s suitable consistancy, remove it from the heat and serve. Enjoy!
