Ingredients:

  • 2 medium yellow squash, sliced into 1/4-inch thick rounds (approximately 500g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 cup yellow cornmeal (75g) - Fine or medium grind
  • 1/4 cup all-purpose flour (30g)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon paprika (1.25 ml)
  • 1/4 teaspoon cayenne pepper (optional, 1.25ml)
  • 1/4 teaspoon dried thyme (optional, 1.25ml)
  • 1 large egg, lightly beaten
  • 2 tablespoons milk (30 ml)
  • 1/2 cup vegetable oil (120ml), or other high-heat oil such as canola or peanut oil

Instructions:

  1. Toss squash slices with salt and pepper in a bowl.
  2. In a separate bowl, whisk together cornmeal, flour, garlic powder, paprika, cayenne (if using), and thyme (if using).
  3. In a third bowl, whisk the egg and milk.
  4. Dip each squash slice in the egg wash, then dredge in the cornmeal mixture, ensuring it's fully coated. Gently shake off excess.
  5. Heat vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C). Test with a small piece of batter – it should sizzle immediately.
  6. Carefully add squash slices to the hot oil in a single layer. Avoid overcrowding the pan.
  7. Fry for 2-3 minutes per side, until golden brown and tender. Watch closely to prevent burning.
  8. Remove fried squash with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
  9. Serve immediately and enjoy!