A true Southern delicacy is yellow squashed battered in cornmeal and fried in a cast iron skillet. These weren't for a meal or as a side dish, I just decided to make a batch of these for a Saturday afternoon movie watching snack!
The smaller the squash the better. When you use larger squash, they tend to be tougher and have larger seeds. In Lolly World, a cast iron skillet for frying is a must.
3 - 4 small to medium sized yellow squash, ends trimmed and cut into 1/4 inch slices
2 cups cornmeal
Add the cornmeal, salt and pepper to season it (about 1/4 t. each) to a shallow dish or plate. Coat the squash slices with the cornmeal mixture about half a batch a time.
Over high heat, add enough oil to a cast iron skillet to have about a 1/2 inch of oil. When a drop or two of cornmeal dropped into the oil sizzles, you're ready to begin frying the squash.
Add enough squash to cover the bottom of the skillet without crowding the slices. Lower the heat to medium high. You will need to fry in batches to allow the squash to brown properly. As the squash begins to brown, flip with a metal spatula and continue cooking until the second side is browned.
Remove from skillet to drain on a paper towel lined plate.
Continue until remaining squash slices are cooked. Serve immediately.