Fried Yellow Squash recipe

All Recipes Side Dish Vegetables Squash Summer Squash

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

Nutrition Info

129.8 calories
carbohydrate: 21.2 g
cholesterol: 0.7 mg
fat: 4 g
fiber: 2 g
protein: 3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 418.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cornbread mix in a gallon-size resealable bag, season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.

  2. Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Recipe Yield

4 servings

Recipe Note

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!

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