Southern Style Battered Squash
Our harvest of squash has been very plentiful this year,so this is one of the recipes that the Sisterhood here at Tshuwah prepares quite often. We deep-fry our battered squash to create a crunchy yet delicious dish.
Ingredients:
4 medium yellow crooked-neck squash 
4 cups plain flour
1 cup self-rising corn meal
2 TBL. seasoning salt
1 TBL. onion powder
1 TBL. garlic powder
2 eggs
8 cups oil
Preparation:
-
Preheat 8 cups of oil on medium high setting (there must be enough oil to cover the squash).
-
Slice squash about 1\4 of an inch in a circular shape.
-
In a medium sized bowl, combine flour, cornmeal, and 1 TBL. seasoning salt together.
-
In another bowl beat eggs, 1 TBL. seasoning salt, onion powder and garlic powder together.
-
Dip squash into egg mixture, then toss squash in flour.
-
Carefully place squash in hot oil and let fry until golden brown on both sides, turning occasionally.
-
Remove from oil and let drain on a paper towel.
-
Pat off excess oil.
Makes approx. 3 servings
ENJOY!