1 yellow Summer Squash
1-2 cups of Corneal
Salt and Pepper to taste
Olive oil for frying
Heat frying pan with oil. Cut the squash in slices. Use a gallon bag and for covering the squash with cornmeal. (easy cleanup). Fry each side until they are brown. Remove from pan and place on to a plate line with a paper towel to catch the excess oil. Serve.
Remove from pan and place on to a plate line with a paper towel to catch the excess oil. Serve.
fried
Zucchini & Squash
RECIPE AND PHOTOS BY
dOUBLE k pHOTOGRAPHY
squash