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  • Total Time:
  • Prep Time: 0 min
  • Cook Time: 12 min

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Ingredients

For 8 Servings

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  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup buttermilk
  • 1 small onion, minced
  • 1 large egg
  • 1/2 tsp salt
  • 6 medium-size zucchini squash may be substituted for the yellow squash.

Directions

Step By Step View
  • 1 Combine first 5 ingredients in a large bowl.
  • 2 Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.
  • 3 Pour oil to a depth of 1/2 inch into a deep cast-iron skillet; heat to 350°.
  • 4 Drop batter by tablespoonfuls, in batches, into oil; fry 3 minutes on each side or until golden brown.
  • 5 Drain on paper towels; sprinkle evenly with 1/2 teaspoon salt.

Directions

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1. Combine first 5 ingredients in a large bowl.
2. Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.
3. Pour oil to a depth of 1/2 inch into a deep cast-iron skillet; heat to 350°.
4. Drop batter by tablespoonfuls, in batches, into oil; fry 3 minutes on each side or until golden brown.
5. Drain on paper towels; sprinkle evenly with 1/2 teaspoon salt.
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