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!
Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Ingredients
¾ cup 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
¼ cup olive oil, or more as needed
Directions
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.
Heat about 1/4 inch of olive oil in a large skillet over medium heat.
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.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. Amount of the breading mix consumed will vary.