Fried Yellow Squash
prep: 10 mins
cook: 10 mins
serving: 4
Nutrition Facts
each serving
KCal
130
Carbs
21g
fiber
2g
Protein
3g
Fat
4g
Saturates
1g
Sugars
3g
Salt
0.419g
Fruit/Veg Portion
-
Ingredients
all 4 types- 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
Directions
3 steps in totalStep 1
Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash, seal the bag, and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
Step 2
Heat about 1/4 inch of olive oil in a large skillet over medium heat.
Step 3
Working in batches, fry squash until the center is cooked and the edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
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