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Ingredients
Scale
- 5 medium-sized yellow squash
- ¾ cup self-rising yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- ½ medium sweet onion, minced
- ½ jalapeño, finely minced
- ½ cup buttermilk
- 1 egg, lightly beaten
- Vegetable oil
Instructions
- Trim and chop squash, steam until tender.
- Mash steamed squash until smooth.
- Combine dry ingredients in a bowl.
- Mix wet ingredients with mashed squash.
- Stir wet and dry mixtures together gently.
- Heat vegetable oil in a skillet.
- Fry tablespoons of batter until golden brown.
- Drain on paper towels and season with salt.
Notes
Ensure oil temperature is correct for frying.
Adjust spice level by changing jalapeño and cayenne amounts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Calories: 90
- Sugar: 1
- Sodium: 150
- Fat: 4.5
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 2
- Cholesterol: 20