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This recipe was my Grandmother’s and it actually won a Blue Ribbon at the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good…
Ingredients [ For 2 to 4 people ] [ Preparation time : 15 minute – Cooking time : 20 minutes ]
- vegetable oil for frying
- 4 – 5 medium yellow or zucchini squash, sliced 1/4 inch thick
- 1 – cup self-rising flour
- 1 – cup cornmeal
- garlic and onion powder, to taste
- creole seasoning, to taste (optional)
- salt and pepper, to taste
- 2 – eggs, beaten
- 1 – cup buttermilk
- 1 – tablespoon hot sauce (optional)
- Heat a 1/2 inch oil in a deep skillet over medium heat until hot.
- Slice the squash as the oil heats up. Slice into 1/4 inch slices and set aside.
- Combine the eggs, buttermilk or milk and hot sauce (if using) in a small bowl, mix well.
- In a second bowl, combine the flour, cornmeal, garlic, onion powder, creole seasoning (if using) and salt and pepper (to taste).
- Dip each squash slice into the egg batter then dredge into the flour mixture (shaking off any excess flour).
- Fry the squash slices in batches until tender and golden brown on each side (about 3-4 minutes per side).
- Don’t let the oil get too hot, keep it at med-high heat.
- Let the squash brown on each side before flipping.
- Remove the squash with a slotted spoon and drain on paper towels to remove excess oil.
- Season fried squash with additional salt and pepper, creole seasoning and hot sauce before serving.