6 yellow squash, trimmed, scraped and cut crosswise or lengthwise. 1 tsp. Salt to taste 1/4 tsp. Black pepper to taste 1 cup Buttermilk 1 cup white cornmeal 2 Tbsp flour Peanut oil for frying
Place in squash in buttermilk Heat skillet until hot. Mix cornmeal and flour together. Removed squash from buttermilk, dip in cornmeal/flour mixture, coating it twice. Deep fry in hot skillet in peanut oil until golden brown.
