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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup self-rising cornmeal |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
6 medium-size yellow squash, cooked and mashed |
1/2 cup buttermilk |
1 small onion, minced |
1 large egg |
vegetable oil |
1/2 teaspoon salt |
Directions:
1. Combine first 5 ingredients in a large bowl.
2. Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.
3. Pour oil to a depth of 1/2 inch into a deep cast-iron skillet; heat to 350°. Drop batter by tablespoonfuls, in batches, into oil; fry 3 minutes on each side or until golden brown. Drain on paper towels; sprinkle evenly with 1/2 teaspoon salt.
4. * 6 medium-size zucchini squash may be substituted for the yellow squash.
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