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Deep Fried SquashJoyce Hoste, Midlothian


  • ¼ c buttermilk-can make with cultured buttermilk blend for cooking and baking and water
  • 2 eggs
  • 2 medium yellow squash. cut into 1/4-inch-thick slices
  • ½ c yellow cornmeal
  • ½ c flour
  • 1 ½ t Cajun or Creole seasoning
  • ¼ t baking powder
  • 1/8 t salt
  • pepper
  • fresh parsley
  • vegetable oil for frying



In large Dutch oven or fry-baby, heat 2 inches of oil to 365°.  In large bowl, whisk together 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 shallow dish, combine the cornmeal, flour, seasonings, and baking powder.  Dredge the squash in the mixture to coat. Fry the squash in batches until golden brown 2-3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.  

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