Description
A nostalgic Southern classic featuring tender yellow squash slices coated in a seasoned cornmeal crust and fried to golden perfection.
Ingredients
Scale
- 2 medium yellow summer squashes, sliced into 1/4 inch rounds
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 2 cups vegetable oil for frying
Instructions
- Slice the squash into uniform rounds and pat them thoroughly dry with paper towels.
- In a shallow bowl, whisk together cornmeal, flour, salt, and cayenne pepper.
- Lightly coat the squash slices in a small amount of oil.
- Dredge each slice in the cornmeal mixture, shaking off excess.
- Heat vegetable oil in a cast-iron skillet to 350°F.
- Fry in batches for 3-4 minutes per side until golden brown.
- Drain on a wire rack and serve immediately.