Fried Yellow Squash

Ingredients

• 0.8 cup self-rising cornbread mix martha white® (such as )
• 4 servings salt and ground pepper black to taste
• 0.3 cup olive oil as needed
• 2  baby squash yellow cut into 1/8-inch slices

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper.
2. Add squash, seal bag, and shake to coat evenly.
3. Remove squash from bag and shake off any excess cornmeal.
4. Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side.
5. Remove with a slotted spoon and drain on a paper towel-lined plate.