Fried Yellow Squash

Let's Cook

1. Step 1.

   Heat about 2 inches of oil in a large Dutch oven or very large skillet to 350°F–400°F. The oil should sizzle when you drop in a test piece of squash.

2. Step 2.

   Layer some paper towels on a large plate and set it beside the stove for draining the fried squash.

3. Step 3.

   Lightly beat 1 to 2 eggs in a bowl, then add ½ cup milk (or buttermilk) and stir to combine. Add the sliced yellow squash rounds (about ¼ inch thick) and let them soak in the milk-egg mixture for a few minutes while you prepare the flour mixture.

4. Step 4.

   In a separate bowl or large plastic bag, mix 1 cup flour, 1 cup cornmeal, and salt and black pepper to taste. Taste the flour mixture by dipping your finger in it and adjust seasoning if needed.

5. Step 5.

   Remove a batch of squash from the milk mixture (enough for one layer in your pot) and add to the flour mixture. Dredge or gently shake to thoroughly coat each slice.

6. Step 6.

   Add the coated squash to the hot oil in a single layer and fry until toasty brown, about 3 minutes. Do not overcrowd the pot.

7. Step 7.

   Lift out the cooked squash with a slotted spoon and drain on the paper towels. Repeat with remaining batches of squash, coating and frying each batch. Serve immediately while hot.