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.
- Serves: 6 persons
- 3tablespoons canola oil, or as needed
- 3large crookneck (yellow) squash
- salt to taste
- ½cup cornmeal
Step 1Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.
Step 2Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.
Step 3Add 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.