Mr. C is out for the evening, trying out some SF/F club meeting. So, it's time to fry up some of the zucchini I couldn't resist putting in the grocery order. 😁
Southern Fried Squash is a summer delicacy. Fresh yellow squash and zucchini are dredged in buttermilk, breaded with flour and cornmeal, and
Not exactly how I do it, of course. Cornmeal only, with either egg or buttermilk to help it stick. In this case, part coarser polenta-type cornmeal and part finer corn flour, because that's what I can readily get here. I come from some of the folks who started rolling practically any food in corn products to begin with, never mind squash and the sunflower oil it's going in--and my family still tends to just use that.
(Hell, rice flour is also full of crispy goodness for anything like this if you don't have cornmeal or prefer the rice. It also behaves similarly, in that you need to make sure there's plenty of surface moisture on the food going in and then let it sit for at least 5-10 minutes before frying to let it absorb.)
But, this linked version looks good.
Of course, I didn't mix up enough seasoned meal at the beginning, and had to make more partway through. And then naturally ended up with enough left over to make a few bonus pieces of hot water cornbread. 😊 (After adding a little more plain meal, unless you want it highly seasoned and salty as hell. Which is totally an option.)
