Deep-Fried Squash - Paula Deen

By Gams

Ingredients

• Vegetable oil, for frying
• 1/2 cup whole buttermilk
• 3 large eggs
• 4 medium yellow squash, cut into 1/4-inch thick slices
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3 tablespoons Cajun or Creole seasoning
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Freshly ground black pepper
• Chopped fresh parsley, for garnish

Details

Servings 6
Preparation time 45mins
Cooking time 57mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.

In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.

In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.

Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.