Learn how to fry squash with boxed cornbread mix without using any egg. This pan-fried recipe is a quick and easy way to get kids to eat their veggies.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
130 Calories
Recipe Instructions
Step 1
Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash, seal the bag, and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
Step 2
Heat about 1/4 inch of olive oil in a large skillet over medium heat.
Step 3
Working in batches, fry squash until the center is cooked and the edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Ingredients
salt and ground black pepper to taste
0.25 cup olive oil, or more as needed
0.75 cup self-rising cornbread mix (such as Martha White®)
