Step 01

Slice the yellow squash into rounds approximately 1/4 inch thick. Using a mandolin can help achieve uniform slices. Set the sliced squash aside.

Step 02

In a medium-sized shallow bowl, mix together the all-purpose flour, yellow cornmeal, seasoned salt, black pepper, garlic powder, and onion powder.

Step 03

In a separate medium-sized shallow bowl, whisk together the buttermilk, well-beaten egg, and 1 tablespoon of flour.

Step 04

Dip a slice of squash into the buttermilk mixture, allowing any excess to drip back into the bowl. Then coat it with the flour mixture on both sides, shaking off any excess flour. Continue with a few more slices of squash and set aside on a plate. You can do this step as you go while frying.

Step 05

Heat about 1/2 inch of oil in a heavy-bottomed skillet (preferably cast iron) over medium heat until the oil reaches 350°F.

Step 06

Carefully add the coated squash slices to the hot oil and fry until golden brown on both sides, flipping occasionally to ensure even cooking, about 4 minutes in total. Do not overcrowd the pan.

Step 07

Remove the cooked squash from the oil using a slotted spoon and place it on a paper towel-lined plate to absorb excess oil. Then transfer the squash to a wire rack set over a sheet tray to keep the coating crispy.

Step 08

Repeat the dipping and frying process with the remaining squash slices, cooking in batches as needed. Serve hot and enjoy!.