Ingredients
- 3/4 cup self-rising cornmeal shopping list
- 1/4 cup all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1/8 teaspoon ground red pepper shopping list
- 6 medium-size yellow squash, cooked and mashed* shopping list
- 1/2 cup buttermilk shopping list
- 1 small onion, minced shopping list
- 1 large egg shopping list
- vegetable oil shopping list
- 1/2 teaspoon salt shopping list
- * 6 medium-size zucchini squash may be substituted for the yellow squash. shopping list
How to make it
- Combine first 5 ingredients in a large bowl.
- Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.
- Pour oil to a depth of 1/2 inch into a deep cast-iron skillet; heat to 350°.
- Drop batter by tablespoonfuls, in batches, into oil; fry 3 minutes on each side or until golden brown.
- Drain on paper towels; sprinkle evenly with 1/2 teaspoon salt.
The Rating
Reviewed by 7 people-
Sound delish.
auntybea
in Vernon loved it
-
Really good post!
tippystclair
in North Hollywood loved it
-
sounds good!
jett2whit
in Union City loved it
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