Cornmeal Crusted Fried Squash
Crispy on the outside, tender on the inside. This recipe for Cornmeal Crusted Fried Squash can be made with any summer squash – just dip, fry, and enjoy!
Ingredients
- 1 - 2 medium squash your choice although I prefer yellow or green zucchini type squash, sliced about ¼ inch thick
- ½ cup buttermilk or as needed
- ½ cup cornmeal or as needed
- 1 tablespoon Italian style spices or your choice of spices
- Salt and freshly ground pepper to taste
- 1 cup neutral oil that's any vegetable oil you like, I use grapeseed oil
Instructions
- Place the buttermilk in on a shallow bowl and the cornmeal in another. Add some salt, pepper, and the spices to the cornmeal bowl and mix well.
- Dip the squash slice into the buttermilk, coating both sides, then drop into the cornmeal, turn to coat both sides. Remove to a cooling rack while you finish coating all the pieces. (to keep your fingers from getting all gloppy, use one hand to dip in the buttermilk and the other hand to coat with the cornmeal).
- While you are coating the squash, heat the oil in a large skillet over medium heat, or in an electric frying pan (easiest way to control the temperature) to about 375°F. When hot add the pieces of coated squash, (in batches as necessary, do not crowd the pan) to the pan, be careful not to splash, and allow to cook until lightly browned and crisp. Turn and cook the other side. Remove as they are cooked to the cooling rack to drain. Serve immediately.
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