Deep Fried Yellow Squash

Summer gardens are the best. Yellow squash is easy to grow and is usually readily available at farmers’ markets during this season. One way to prepare it is to deep-fry it to a crispy texture. This summer, I have been frying mine skewered, and I’m not looking back. Each slice came out crisp and brown, and not a single piece slipped off the skewer during frying.

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Deep Fried Yellow Squash

3 medium yellow squash, washed and sliced.

Salt and pepper to taste

1 cup yellow cornmeal

1 cup all-purpose flour

Vegetable oil

Wooden skewers

Combine cornmeal and flour. Season squash as desired, and roll each slice in cornmeal mixture until coated. Check skewers to be sure they fit in the pan and trim to size if needed. Skewer the squash slices. Heat oil to 350 degrees (oil should be deep enough to cover squash). Fry until squash is crispy and is a light golden brown. Remove from hot oil and drain on a pan lined with paper towels.

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