One of the best side dishes ever. Absolutely essential if you live in the south. :)

Also very simple - it takes only a few minutes and ingredients you should have on hand!

Step 1: What You'll Need:

1/2 cup flour
1/2 yellow cornmeal
1 egg
1/2 C milk
1 yellow squash
1 zucchini
salt, pepper, additional spices - Tony's!
oil for frying - I used canola
large skillet for frying
paper towels for draining

Step 2: Cut Up Squash and Zucchini!

Slice them pretty thin, no more than 1/4 inch. You want them to be able to cook quickly.

Step 3: Make the Flour Mixture for Dredging.

Mix together 1/2 C flour, 1/2 C cornmeal, and your salt, pepper and spices with a fork.

I used Tony's for this particular batch, because it's good with everything. Nom.

I would suggest putting in at least 1 tsp of each salt, pepper, and whatever spice you choose. You want the dredging mixture to be very flavorful - your finished product will get almost all of its flavor from it!

To taste test, lick a finger and stick it in the flour and then taste. Taste something? Good. Taste nothing but flour? ADD MOAR!

Step 4: Mix Wet Ingredients, Heat Oil.

Beat an egg, and then add about 1/2 C of milk. Mix together.

After this, put a skillet on the stove, add about 1/4 cup of oil, and heat over medium high heat.

Also, put a few paper towels on a large plate so you have a good resting spot for the squash and zucchini to drain once they're done cooking. :)

Step 5: Dredging!

For each piece, dip it in the milk and shake off the excess.

Then, dip it in the flour mixture, and shake off the excess. You can do multiple pieces at one time once you get going. :)

You'll do this for each piece before you drop it in the oil.

Step 6: Frying!

Once your oil is hot and shimmering, it's time to start dropping in your dredged squash and zucchini!

(If you're wanting to test the oil, wet your fingers with the milk and dip them in the flour mixture to get some batter "globs" to drop in - if they start to bubble furiously you're good to go!)

There is really no exact timing with this, you just want to fry the squash and zucchini until they're golden brown on both sides. It goes very quick - especially as you get closer to the end, because the oil will be hotter. Also make sure you don't overcrowd the pan - check my photos for reference. Overcrowding will lead to steaming - which leads to soggy fried foods!

At the end, you'll start getting low on oil and there will be a lot of cornmeal in the bottom of your pan. This is okay, and it's normal. Keep soldiering on!

As pieces finish frying, shake them off and put them on the paper towels to drain.