- Prepare the squash: Wash the squash and slice it into rounds about ¼-inch thick.
- Make the coating: In a shallow bowl, combine the flour, cornmeal, salt, pepper, garlic powder, and paprika.
- Prepare the egg mixture: In another bowl, whisk together the eggs and buttermilk.
- Coat the squash: Dip each squash slice into the egg mixture, then press it into the seasoned flour and cornmeal mixture until well coated.
- Heat the oil: Pour about ½ inch of vegetable oil into a large skillet. Heat over medium-high heat until hot.
- Fry: Carefully place the coated squash into the hot oil without overcrowding the pan. Fry for about 2–3 minutes per side, until golden brown and crispy.
- Drain: Transfer the fried squash to a plate lined with paper towels to remove excess oil.
- Serve hot: Sprinkle with a little extra salt while warm and serve immediately.
Grandma’s tip: For an extra-crispy crust, let the coated squash sit for 5 minutes before frying. Serve with ranch dressing, hot sauce, or simply enjoy it straight from the skillet! 🥒✨
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