A delightful twist on a classic Southern favorite, this recipe delivers perfectly crispy and flavorful fried squash slices.
Slice the squash into thin rounds, about 1/4 inch thick.
Uniform slices ensure even cooking.
In a mixing bowl, combine the buttermilk with a pinch of salt and pepper.
Adding seasoning to the buttermilk enhances the flavor of the squash.
In another bowl, mix the cornmeal, flour, paprika, and remaining salt and pepper.
Ensure the dry ingredients are well combined for an even coating.
Dip each squash slice into the buttermilk mixture, then coat it in the cornmeal mixture.
Press the squash gently into the coating to ensure it sticks well.
Heat the vegetable oil in a frying pan over medium heat until shimmering.
Test the oil temperature by dropping a small piece of coating into it; it should sizzle immediately.
Fry the coated squash slices in batches until golden brown on each side, about 2-3 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the fried squash slices and place them on a plate lined with paper towels to drain excess oil.
Lightly sprinkle with additional salt while still hot for extra flavor.
Serve the fried squash warm with your favorite dipping sauce.
Garnish with fresh herbs like parsley for a pop of color.
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