Ingredients
4
4 servings
- •0.75 cup self-rising cornbread mix (such as Martha White®)
- •salt and ground black pepper to taste
- •2 medium yellow squash, cut into 1/8-inch slices
- •0.25 cup olive oil, or more as needed
Instructions
- Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash, seal the bag, and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
- Heat about 1/4 inch of olive oil in a large skillet over medium heat.
- Working in batches, fry squash until the center is cooked and the edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Nutritional Facts
Per 4 servings
- Calories: 130
- Carbohydrate: 21g
- Fat: 4g
- Fiber: 2g
- Protein: 3g
- Sugar: 3g
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