Step 1

Pour enough oil in a high-side skillet (not nonstick) or large saucepan to reach a depth of about 1/4 inch. No more! Bring temperature up to between 360 and 375F degrees over medium high heat.

Step 2

I use a digital thermal thermometer you can buy online and at hardware stores for a quick and easy way to measure the heat.

Step 3

Meanwhile, Cut the squash into 1/8 to 1/4-inch-thick slices. Lightly sprinkle salt on both sides of the squash slices. Let stand 5 minutes.

Step 4

Press the cut sides into the cornmeal. If you choose to add the flour, simply stir it into the cornmeal on a paper plate for easy clean up. I find that the flour prevents some of the cornmeal from sticking to the squash.

Step 5

Gently drop the coated squash slices into the oil one by one in a single layer. Be sure they are not touching each other. If there are too many slices in the pan, the temperature may drop too quickly and take too long to come back up to 360 to 375 degrees.

Step 6

Cook the squash about 2 minutes on each side or until lightly browned. I usually cook 2 to 3 minutes on first side, flip, then 1 minute on the other side. Drain on paper towels.