Ingredients

2yellow squashes,sliced thin, (about 4 cups)

¼cupbuttermilk

¼cupwhole milk

1cupall-purpose flour

1cupcornmeal

1tbspseasoned salt,Lawry’s

2cupvegetable oil,for frying

Preparation

Add buttermilk and milk into a bowl and whisk to combine.

Combine flour, cornmeal and seasoned salt in a pie plate.

Heat oil to 350 degrees F in a cast iron skillet or heavy bottom pan.

Dip squash slices into milk and dredge in flour and cornmeal mixture. Shake off excess and place carefully into heated oil. Cook about 6 to 8 squash at a time. Cook about 3 to 5 minutes per side until golden brown.

Remove to a paper towel lined wire rack to drain.

Serve immediately.