Step 1

Start by halving the yellow squash lengthwise and then cutting it into 2-inch pieces. Steam them until tender, about 12–15 minutes.

Step 2

Once steamed, mash the squash with a fork until smooth.

Step 3

In a large bowl, mix the cornmeal, flour, sugar, 1/2 teaspoon salt, black pepper, and cayenne pepper.

Step 4

Stir the mashed squash with the minced onion, jalapeño, buttermilk, and beaten egg.

Step 5

Fold the squash mixture into the dry ingredients. Stir until just blended. Do not overmix.

Step 6

Heat vegetable oil in a cast-iron skillet or Dutch oven to about 1 inch deep.

Step 7

Drop rounded tablespoonfuls of the batter into the hot oil. Fry about 3 minutes per side until golden brown.

Step 8

Remove and drain on paper towels. Sprinkle a bit of extra salt on top while still hot.