Best Way to Make Fried Squash, Old Fashioned Southern Cooking

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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
1 LB FRESH SUMMER SQUASH
1/8 CUP WHOLE BUTTERMILK
1 1/2 CUP SELF-RISING FLOUR
SALT & PEPPER
CHOPPED ONION IF DESIRED
Wash squash and snip off ends with a knife. Cut squash in 1/2 inch thick pieces. Cut circle pieces in half. Place in a medium bowl and pour buttermilk on it and mix well with your hands. Put 1/2 cup flour on the bottom of pie plate. Add half of squash. Salt and pepper generously. Using a sifter coat squash well with flour. Pour in remaining squash and repeat by adding salt, pepper and flour.
IRON SKILLET, WOK OR LARGE SKILLET
COOKING OIL (CANOLA, VEGETABLE OR CORN OIL)
Put enough oil in skillet to be about 1" deep. Oil must be HOT. Put a breaded piece of squash in oil and once it floats and sizzles WELL, your oil is hot and ready. It takes a good 20 minutes to fry up squash. DO NOT RUSH, Flip a maximum of three times. Let squash sit in hot grease until it is golden brown before turning it over. Add more oil after turning once if needed. You may have to rotate squash from edges to middle so all will brown. Fry until it is golden brown. Take out with large slotted spoon and place on a paper towel covered platter/plate

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