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Categories:
vegetable oil buttermilk eggs yellow squash yellow cornmeal flour Cajun baking powder salt freshly ground black pepper fresh parsley
Viewed: 5 - Published at: 9 years agoIngredients
- Vegetable oil, for frying
- 1/2 cup whole buttermilk
- 3 large eggs
- 4 medium yellow squash, cut into 1/4-inch thick slices
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons Cajun or Creole seasoning
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
Method
- In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.
- In a large bowl, whisk together the buttermilk and eggs until smooth.
- Add the squash, tossing gently to coat; let stand for 30 minutes.
- Drain the squash, discarding the buttermilk mixture.
- In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste.
- Dredge the squash in the mixture to coat.
- Fry the squash, in batches, until golden brown, 2 to 3 minutes.
- Drain on paper towels.
- Garnish with parsley, if desired.
- Serve immediately.
