Ingredients

The following ingredients have 4 Servings
  • 4-6 medium yellow squash
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 cup corn meal
  • 1 cup flour
  • 4 tablespoons vegetable oil
  • 2 teaspoons house season salt
  • red pepper flakes for finishing

Instruction

  • Wash and dry squash. Slice into round about 1/8" inch thick.
  • In a large bowl, mix together buttermilk and eggs. Add squash and let sit for 30 minutes. Drain squash and dispose of milk mixture. Mix dry ingredients and dredge each squash piece in mixture, shaking off excess.
  • In a cast iron skillet or heavy bottom pan, heat oil. Add squash rounds to cooking oil and cook until golden brown. Remove from pan to a wire rack or paper towels on a plate. While still hot, sprinkle with salt and pepper flakes.
  • Served immediately as a side dish or with dipping sauce.