Fried Summer Squash

Chef Bob's Fried Summer Squash

4 crook neck yellow squash, sliced 1/2 inch
1 onion, sliced 1/2 inch
1 cup canola oil
1 cup buttermilk
1 cup cornmeal
1/2 cup flour
salt & pepper

Dredge onion & squash in cornmeal/flour mixture. Season with salt & pepper. Dip into buttermilk & back into cornmeal mixture. Fry in a skillet with canola oil until browned on both sides. Drain on paper towels and lightly salt fried squash and onion. Serve with any of your favorite dips.

GDA Cooking - June 1, 2010