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. 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.
2. 2 Heat about 1/4 inch of olive oil in a large skillet over medium heat.
3. 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 per serving