A light cornmeal coating brings out the flavor of crookneck squash in this simple, Southern pan-fried side dish.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
129 Calories
Recipe Instructions
Step 1
Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.
Step 2
Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.
Step 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.
