My grandmother, Neenie, always made this when she came down every year. It was my favorite side dish as a kid and as I grew up. I tried so many times to duplicate it without success, until I knew her secret. I made it and it tasted exactly like hers. Brought back so many memories. It melts like butter in your mouth and tastes like popcorn. This can also work well with fried okra. We all miss her dearly. Fantastic recipe.

10 yellow squash, sliced thin
2 cups yellow cornmeal
1/4 cup all-purpose flour
1/2-1 cup vegetable oil, or enough to cover the bottom of a large skillet, generously. Start with 1/2 cup. Add more as needed
Salt to taste

Wash and dry squash. In a large zip-lock bag, combine cornmeal and flour. Shake well to mix well. Add sliced squash to bag with cornmeal and flour mix. Seal bag and shake to distribute coating over squash. Let sit 5-10 minutes. The moisture from the squash will help adhere the mixture to it.

Heat oil in skillet over medium heat. Fry squash pieces, about 10 at a time, or until dark on each side. Do not crowd the skillet. Drain batches onto a plate lined with papaer towels. Lightly salt each layer as they are removed from the skillet.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet