Fry your summer squash (also called crookneck squash) in cornbread mix without using any egg. This is a fast and simple recipe that I've also used for okra and zucchini. My kids gobble up their veggies this way!
Ingredients
- 0.75 cups self-rising cornbread mix , such as Martha White®
- salt and ground black pepper to taste
- 2 medium yellow squash , cut into 1/8-inch slices
- 0.25 cups olive oil , or more as needed
Instructions
-
1
Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash, seal the bag, and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
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2
Heat about 1/4 inch of olive oil in a large skillet over medium heat.
-
3
Working in batches, fry squash until the center is cooked and the edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Nutrition Facts
Per serving
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