3/4 cup self-rising cornmeal
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
6 yellow squash, cooked and mashed
1/2 cup buttermilk
1 small onion, minced
1 large egg
Vegetable oil
1. Combine first 5 ingredients in a large bowl.
2. Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.
3. Pour oil to a depth of 1/2 inch into a deep cast-iron skilled; heat to 350.
No comments:
Post a Comment