Next to fried green tomatoes, fried yellow squash might be my second summer favorite. It doesn't have the little tart flavor of the green tomatoes, but it's still really good. Some folks actually like it better for that very reason. My mother, for example, doesn't care for fried green tomatoes, but she loves the fried squash.
We use the yellow straight neck squash if we can get them, because they are more uniform in size and easier to slice in the same size slices. If you don't have those available you can use the yellow crook neck squash. You will just have some smaller slices and some bigger, slices. You need the medium size squash, not the little baby squash, but not the huge ones either. The seeds get too big in those that have been allowed to get way too big. It is also best to deep fry these. They can be cooked really fast in one or two batches and then need to be served as soon as you get them done. As an option, you could pour about an inch of oil in a skillet and fry them like that, but it takes longer to cook them and they won't be quite as crispy. Here is what you will need:
3-4 straight neck yellow squash or crook neck yellow squash
2 cups butte milk
1 cup cornmeal
1 cup flour (self rising or plain, doesn't matter)
1 tsp. salt
1/2 tsp. black pepper
Cajun seasoning (I use Tony Chachere's) optional
oil for frying
Slice the squash in about 1/4 inch slices. Pour buttermilk over them and let them stand a few minutes. Mix the cornmeal, flour, salt and pepper. Dredge the pieces of squash in the mixture until well coated. Heat the deep fryer to 350 degrees. Carefully drop the squash into the fryer in batches. You will probably have 2 to 3 batches depending on the size of the fryer. Let them cook for about 5 minutes or until golden brown. Flip them over once to be sure they brown on both sides. Remove to a paper towel lined plate. I like to sprinkle lightly with Cajun seasoning at this point, but that is optional. Serve these immediately. They are best when right out of the fryer!