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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way! Ingredients:
3/4 cup self-rising cornbread mix (such as martha white®) |
salt and ground black pepper to taste |
2 yellow squash, cut into 1/8-inch slices |
1/4 cup olive oil, or more as needed |
Directions:
1. Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
2. Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and 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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