Sliced thin and dipped in buttermilk and a corn meal mixture, this Fried Squash is perfect with any meal. Side dish, appetizer, or snack; serve them up with your favorite sauce, and you’re set!
Slice the fresh squash into rounds about 1/4th of an inch thick, I like to use a mandolin for this if available and set it aside.
In a medium-sized shallow dish, stir together the flour, cornmeal, seasoned salt, pepper, garlic powder, and onion powder.
In a second medium-sized shallow bowl, whisk together the buttermilk, egg, and 1 tablespoon of the flour mixture.
Heat about ½ inch of oil in a heavy bottom cast iron skillet until the temperature reaches 350 degrees f.
Take a round of squash and dip it in the egg mixture; let the excess drip back into the bowl.
Place it into the flour mixture and coat it on both sides. Shake off the excess flour.
Carefully add breaded squash slices to the hot oil, and fry until lightly golden brown on both sides, flipping a few times to brown evenly, about 4 minutes total.
Place it on paper towels to absorb excess oil, then immediately place it on a wire rack over a baking sheet in a single layer.
Repeat with all of the squash in small batches. Serve with your favorite dipping sauce.
Notes
Oil for frying is not calculated in nutrition. Nutrition will vary since all of the buttermilk mixture and all of the cornmeal mixture will not be used.
This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
Tons of custom seasoning options, see my tips above on that.
This freezes well, see my tips above on how to store.