- 6
- 15 mins
- 57 mins
4.5/5
(20 Votes)
Ingredients
- Vegetable oil, for frying
- 1/2cup1/2 cup whole buttermilk
- 3large3 large eggs
- 4medium4 medium yellow squash, cut into 1/4-inch thick slices
- 1cup1 cup yellow cornmeal
- 1cup1 cup all-purpose flour
- 3tablespoons3 tablespoons Cajun or Creole seasoning
- 1/2teaspoon1/2 teaspoon baking powder
- 1/4teaspoon1/4 teaspoon salt
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
Preparation
Step 1
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.