Pan-Fried Crookneck Squash

Good ole Southern fried food! The cornmeal really brings out the flavor of the crookneck squash. I serve this as a side dish with just about any meal during the season.

Ingredients

• 3 tablespoons canola oil, or as needed
• 3 large crookneck (yellow) squash
• salt to taste
• 0.5 cup cornmeal

Steps

1. Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.
2. Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.
3. Add all squash slices to the hot oil and allow to fry for 5 minutes without turning. Turn and continue to fry, flipping every so often, until crispy and golden brown on both sides, 10 to 15 more minutes. Serve immediately.