Ingredients
- 5 medium yellow squash
- 3/4 cup self-rising yellow cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 medium sweet onion, minced
- 1/2 jalapeño, finely minced
- 1/2 cup buttermilk
- 1 egg, lightly beaten
- Vegetable oil (for frying)
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Instructions
- Start by halving the yellow squash lengthwise and then cutting it into 2-inch pieces. Steam them until tender, about 12–15 minutes.
- Once steamed, mash the squash with a fork until smooth.
- In a large bowl, mix the cornmeal, flour, sugar, 1/2 teaspoon salt, black pepper, and cayenne pepper.
- Stir the mashed squash with the minced onion, jalapeño, buttermilk, and beaten egg.
- Fold the squash mixture into the dry ingredients. Stir until just blended. Do not overmix.
- Heat vegetable oil in a cast-iron skillet or Dutch oven to about 1 inch deep.
- Drop rounded tablespoonfuls of the batter into the hot oil. Fry about 3 minutes per side until golden brown.
- Remove and drain on paper towels. Sprinkle a bit of extra salt on top while still hot.
Notes
- Great for using up summer squash! These fritters are best served hot with a dipping sauce or sour cream.