A light cornmeal coating brings out the flavor of crookneck squash in this simple, good ole Southern four-ingredient pan-fried vegetable side recipe.
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 with salt. Roll slices in cornmeal to coat.
Step 3
Fry squash for 5 minutes; flip and continue frying, flipping occasionally, until crispy and golden brown on both sides, 10 to 15 minutes more. Serve immediately.
