How To Freeze Fried Squash Food

HOW TO FREEZE FRIED SQUASH

How to Freeze Fried Squash image

I know that most of you probably know how to freeze fried squash, but some of you are new cooks and this is a basic way to frie and freeze one of my very favorites...

Provided by Linda Griffith @sothernladee

Number Of Ingredients 8

Ingredients

6 or 8 medium tender, yellow squash or butternut squash
1 large egg
1/2 cup(s) milk
1/2 cup(s) all purpose flour
1/2 cup(s) white corn meal
1 pinch(es) salt and pepper
1/4 teaspoon(s) garlic powder
1 cup(s) oil for frying

Steps:

To Cook: wash and slice squash into 1/4 inch slices. salt and pepper. Stir egg and milk together in a small bowl...Add Flour in another dish and corn meal in another. Heat oil until hot in skillet. Dip each slice into the egg and milk mixture, then dredge in the flour, dip again into the egg mixture and then into the corn meal. Put into the oil and fry on both sides until golden brown. Drain on paper towels.
To Freeze: Bring water and salt to a boil in a large pan. Add squash slices to the water and blanch for 3 minutes. To prevent overcooking, Remove squash from pan and immediately drench into a pot of water and ice. Drain several times. Salt and pepper and add garlic powder. When cooled, dip into egg mixture and then dredge into the flour, dip again in the egg mixture and then the corn meal. Place on a cookie sheet as close as you can get without touching. When frozen, remove from freezer and place desired amount into zip lock freezer bags. Return to freezer. When you wont to use them, take them out of the bag and immerse into deep fryer or a cup of oil in a large skillet. Fry until golden brown. No need to thaw.

COUNTRY FRIED SQUASH

Country Fried Squash image

This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.

Provided by Maryanne

Categories Side Dish Vegetables Squash

Yield 4

Number Of Ingredients 9

Ingredients

6 pounds 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

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.

Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g

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