This vegetable side dish recipe is quick, easy and delicious. The mixture of flour and cornmeal, a typical southern coating, makes a very light but crispy crust. Use any summer squash you prefer. My favorite for frying is yellow squash, but zucchini is equally good. The recipe can be made in any amount needed.
- 1-1/2 cup all-purpose flour
- 1-1/2 cups cornmeal
- Salt and pepper to taste
- 2 pounds yellow or other summer squash, cut into about 1/2-inch slices
- 1-1/2 quarts canola or other cooking oil
- Freshly grated Parmesan cheese (optional)
In a large bowl, mix together the flour and cornmeal. Season with salt and pepper. Add the squash slices and toss to coat. Add enough oil to come no more than halfway up the sides of a large, deep pan. Heat over medium-high heat. The oil should be hot, but not smoking. Add about half of the squash (do not crowd the pan) and fry, stirring to flip the slices, until tender and lightly browned, adjusting heat as needed. Remove with a slotted spoon or strainer and place on paper towels. If desired, season with additional salt, pepper and Parmesan cheese. Repeat the process with the remaining squash. Serve immediately.