Fried Yellow Squash
Fresh Squash from the Garden, chopped, battered and fried... Delicious
Servings 2 people
Cost zero
Equipment
- 1 Iron Skillet
- 1 chopping board
- 1 knife
- 1 medium size bowl
- 1 ziploc baggie - half gallon or gallon size
Ingredients
- 3 medium yellow squash
- 1 cup buttermilk
- 1 cup cornmeal mix
- 1/3 cup cornstarch
- 3+ cups peanut oil for frying
- salt & pepper to taste
Instructions
- Wash squash and cut off the tips from both ends
- Chop squash into 1/2 to 1" pieces
- Place squash in bowl and cover with buttermilk... add more buttermilk if needed to cover
- Place cornmeal and cornstarch into plastic baggie
- Pour enough peanut oil into skillet to a level of about 1 1/2" so that squash will be able to float to the top when they are cooking.
- Heat oil until a piece of squash will sizzle when dropped into it.
- While oil is heating, remove squash from buttemilk and drop it into the baggie tossing so that each piece is coated well with the cornmeal mixture. Do this is small batches so that the cornmeal doesn't get soggy from too much buttermilk dripping into the baggie at once.
- When oil is hot enough, add one batch of battered squash at a time from the baggie into the skillet shaking off the excess cornmeal first.
- Fry until the squash floats to the top of the oil and turns a golden brown.
- Remove with a slotted spoon or fish spatula onto a plate lined with paper towels to absorb the excess grease.
- Sprinkle generously with salt and pepper and enjoy!This is delicious dipped into a dish of Ranch Dressing!
- NOTE: Leftovers can be reheated beautifully in an Air Fryer!
Notes
