Fried Summer Squash

  • 3-4 straight neck yellow squash or crook neck yellow squash
  • 2 cups butter milk
  • 1 cup cornmeal
  • 1 cup flour (self-rising or plain, doesn’t matter)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • Cajun seasoning optional
  • oil for frying

Slice the squash in about 1/4 inch slices.  Pour buttermilk over them and let them stand a few minutes.   Mix the cornmeal, flour, salt and pepper.   Dredge the pieces of squash in the mixture until well coated.  Heat the deep fryer to 350 degrees.  Carefully drop the squash into the fryer in batches.  You will probably have 2 to 3 batches depending on the size of the fryer.  Let them cook for about 5 minutes or until golden brown.  Flip them over once to be sure they brown on both sides.  Remove to a paper towel lined plate.  I like to sprinkle lightly with Cajun seasoning at this point, but that is optional. Serve these immediately.  They are best when right out of the fryer!

[print-me target=”.post-content”]