Simple comfort food. Fresh butternut squash cut into thick slices, dipped in an egg milk batter and dredged in cornmeal and flour. They fry golden, fragrant and delicious.
INGREDIENTS (for 4 servings):
- 6 pounds butternut squash - peeled, seeded and sliced
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pinch garlic salt
- 1 cup oil for frying
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.