Description
Here’s a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!
Ingredients
- ¾ cup self-rising cornbread mix (such as Martha White®)
- salt and ground black pepper to taste
- 2 yellow squash, cut into 1/8-inch slices
- ¼ cup olive oil, or more as needed
Instructions
- Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash
- seal the bag
- and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
- Heat about 1/4 inch of olive oil in a large skillet over medium heat.
- Working in batches
- fry squash until the center is cooked and the edges are crisp
- 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4