A delightful twist on a classic summer squash recipe, perfect for any occasion.
Cook the bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels, reserving the drippings in the skillet.
Use a splatter guard to keep your stovetop clean while cooking the bacon.
Sauté the onion in the reserved bacon drippings until soft and golden. Remove and set aside.
Stir occasionally to ensure even cooking and prevent burning.
Combine the cornmeal, flour, pepper, and salt in a mixing bowl. Dredge the squash slices in the mixture, ensuring both sides are coated.
Shake off any excess coating to prevent clumping during frying.
Heat the reserved bacon drippings and canola oil in the skillet over medium-high heat. Fry the squash slices in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
Avoid overcrowding the skillet to ensure even frying.
Combine the fried squash with the sautéed onion in a serving bowl. Crumble the bacon on top as a garnish and serve warm.
Serve immediately to enjoy the crispiness of the squash.
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