What to do? We have plenty of stewed squash frozen and have eaten it fried, in squash fritters, grilled, as "garden fish" and in casseroles countless times. Once it plays out, I always miss eating it fried. You can buy squash all year long but for some reason, I normally only fix it in the summer when it's fresh out of the garden. This year I opted to put some up so we can enjoy it when it's cold.
Slice the washed squash into pieces 1/4" thick or so. I try to keep them consistant in size, but sometimes I get a little carried away. In a gallon zip bag or a container with a seal tight lid, add about 1/2 cup of corn meal. Add the squash in batches. Shake and coat well. Don't get in a huge hurry. Give the corn meal time to adhere to the squash.
Place the squash in single layers on the baking sheets with ample space around each piece so they don't stick together.
DO NOT THAW BEFORE FRYNG!