Deep-Fried Squash

Total Time:
57 min
Prep:
15 min
Inactive:
30 min
Cook:
12 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Vegetable oil, for frying
  • 1/2 cup whole buttermilk
  • 3 large eggs
  • 4 medium yellow squash, cut into 1/4-inch thick slices
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons Cajun or Creole seasoning
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish
Directions
  • In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.

  • In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.

  • In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.

  • Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.


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