6 medium yellow gooseneck or zucchini squash
2 cups water
2 cups vegetable oil
1 cup buttermilk
½ teaspoon salt
Dash of pepper
1 egg, beaten
1 tablespoon plus 1½ cups self-rising flour
Wash and slice the squash and discard the ends. Put the water in a mixing bowl and place the sliced squash in water. In a large, heavy skillet heat the oil. In a medium-size mixing bowl combine the buttermilk, salt, pepper, egg, and 1 tablespoon of the flour. Mix well. Remove the squash from the water and soak in the buttermilk mixture. In a second mixing bowl place the remaining 1½ cups flour. Remove the squash from the buttermilk and toss the slices in the flour, coating each piece well (when the batter begins to set, stir gently). Place each piece of squash in the heated oil. Cook until golden brown and drain on paper towels to serve.
YIELD: 6 TO 8 SERVINGS