Recipe: Fried Yellow Squash Recipe

• 2-3 medium to large yellow squash, rinsed and patted dry
• 1 ½ cups plain white or yellow cornmeal
• 1 teaspoon salt
• Freshly ground pepper
• 1 cup milk (but coconut milk or even almond milk can be used for dairy free)
• 1/4 – 1/2 cup vegetable oil

Step 1 – Slice the squash 1/8” to 1/4” in diameter, set aside on a plate.
Step 2 – Heat oil in a large heavy bottomed cast iron skillet, until very hot but not smoking.
Step 3 – While oil is heating, in a large bowl mix cornmeal with salt and pepper and set aside.
Step 4 – Pour milk into a separate large bowl.
Step 5 – When oil is ready for frying, place a handful of squash in the milk to coat it.
Step 6 – Once the squash has been coated, transfer it to the cornmeal mixture and flip it to coat.
Step 7 – Try not to coat the squash too heavily with cornmeal, just a light coating is enough!
Step 8 – Place the squash in the hot oil in small batches and cook for 2-3 minutes on each side until golden brown.
Step 9 – Place the fried squash on a plate lined with paper towels to soak up the excess oil.
Step 10 – Serve immediately.