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20 minutes
15 minutes
65 minutes
- 4 yellow squash, sliced
- 0.5 cup creamy salad dressing (e.g. Miracle Whip)
- 0.25 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 0.5 cup vegetable oil
- 1 large sweet onion, sliced
- In a large bowl, mix squash with velvety salad dressing. Chill, covered, for 30 minutes.
- Take the squash out of the fridge and generously sprinkle with Parmesan cheese, ensuring it's well-coated. Add the flour and mix thoroughly to coat the squash evenly.
- In a large skillet over medium-high heat, heat oil until shimmering. Add squash and fry until golden brown on both sides, then add onions and continue frying until squash is crispy. Drain on paper towels using a slotted spoon.
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