![](https://cdn.statically.io/img/www.allrecipes.com/thmb/1TmSV_P8GU6eS1rZIneJEIRP5Gc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/855261-491b50c3646c4c8aaa7efa9724bd1429.jpg)
Ingredients
-
¾ cup self-rising cornbread mix (such as Martha White®)
-
salt and ground black pepper to taste
-
2 medium yellow squash, cut into 1/8-inch slices
-
¼ cup olive oil, or more as needed
Directions
-
Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash, seal the bag, and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
-
Heat about 1/4 inch of olive oil in a large skillet over medium heat.
-
Working in batches, fry squash until the center is cooked and the edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. Amount of the breading mix consumed will vary.
Nutrition Facts (per serving)
130 | Calories |
4g | Fat |
21g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 130 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 4% |
Cholesterol 1mg | 0% |
Sodium 419mg | 18% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 2g | 7% |
Total Sugars 3g | |
Protein 3g | 6% |
Vitamin C 8mg | 9% |
Calcium 80mg | 6% |
Iron 1mg | 7% |
Potassium 208mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.