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Fried Yellow Squash
0 Likes
Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Crispy pan-fried squash with cornbread coating - a kid-friendly veggie dish, no eggs needed!
Ingredients:
- 0.75 cup self-rising cornbread mix (such as Martha White®)
- salt and ground black pepper to taste
- 2 medium yellow squash, cut into 1/8-inch slices
- 0.25 cup olive oil, or more as needed
Instructions:
- In a 1-gallon resealable bag, combine cornbread mix with salt and black pepper. Add squash, seal the bag tightly, and shake vigorously to coat evenly. Remove squash from the bag, shaking off any extra cornmeal.
- Warm up a generous amount of olive oil in a large skillet over medium heat.
- In batches, fry the squash until the center is cooked and the edges are crispy, about 2 to 3 minutes per side. Use a slotted spoon to transfer the squash to a paper towel-lined plate to drain.
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