Fried yellow squash with that bit of crunch on the outside, oh so good. Easy to make too.
- 1-2 Yellow Summer Squash, medium to large, sliced into 1/4″ pieces
- 1 c Flour, all purpose
- 1/2 c corn meal
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 Egg
- 1/4 c Buttermilk
- 2 tsp Water
- Oil for frying, 1/4″ in the bottom of a medium skillet
Add oil to a skillet and heat over medium heat.
While the skillet is heating, combine flour, corn meal, and seasoning in a small bowl. In another bowl, beat an egg and mix in buttermilk and water.
Dredge each squash piece in seasoned flour/cornmeal mixture, then wet mixture, then back to flour/cornmeal mixture.
Add to heated skillet and brown on each side.
Don’t overcook or the squash will become mushy inside. It only takes a couple of minutes per side. Remove squash and place on a paper towel lined plate to drain excess oil.