• Cooking Time:
  • Servings:
  • Preparation Time:


  • 6 medium sized zucchini, sliced
  • 3/4 C flour
  • 3/4 C white cornmeal, self rising
  • 1/2 ts salt
  • 1/4 ts cayenne pepper
  • 1 egg
  • 1/2 C buttermilk ( I usually use 2%)
  • Oil for frying


  • Boil squash until soft. Drain & mash. Set aside. Mix together flour, cornmeal, cayenne, salt. In seperate bowl, lightly beat the egg. Do not tell the chicken. Add milk & squash. Stir well & add to the dry mixture.
  • Heat oil to 350F. Drop spoonfuls of mixture into hot oil.
  • Cook about 2 1/2 min per side. Drain on paper towels & serve warm.


Serve these warm as an appetizer or side dish with your favorite italian-style tomato sauce (spaghetti or pasta...) as a dipping sauce.

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