2mediumyellow squashsliced into ⅛ - ¼" inch rounds
¼cupoil (See Recipe Notes)canola, corn or vegetable
2largeeggslightly beaten
1cupcornmeal, yellow, all-purpose
1tablespoongarlic powder
1tablespoononion powder
1tablespoonpaprika(optional)
1teaspoonsalt
½tablespoonblack pepper
Instructions
Slice squash into thin circles (about ⅛ - ¼" inch thick)
2 medium yellow squash
Set up dredging station: 1 shallow plate with beaten egg and another shallow plate with dry ingredients (combine well); See Recipe Notes
1 cup cornmeal, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon salt, 2 large eggs, ½ tablespoon black pepper
Heat heavy-bottom skillet on medium high; add oil; bring to about 300-320ºF
¼ cup oil (See Recipe Notes)
Dredge squash rounds through egg mixture, then cornmeal mixture
Working in batches, place 5-6 squash rounds into skillet with hot oil
Cook squash 2 minutes; flip and cook another 2-4 minutes until golden brown
Place cooked squash on paper towel to drain; serve and enjoy
Notes
About the oil:The exact amount of oil depends upon the size of your skillet and the amount of squash you're frying. You want about 1/2 " inch of oil in the pan.Use a high-heat oil like vegetable or canola; not olive oilCook squash on medium-high heat in a single layerAbout dredging:Sometimes it's easier to coat everything in a big plastic bag. First, combine your cornmeal and seasonings; then, add sliced squas to a Ziplock bag, pour in the lightly beaten egg and shake it around some. Then add in the seasoned cornmeal and shake the bag again.