Buttermilk Fried Squash

Soak squash slices in buttermilk for 10 minutes.

Combine cornmeal, flour, salt, pepper, garlic powder, and cayenne in a shallow dish.

Heat 1/2 inch oil in a large skillet over medium-high heat to 350°F.

Drain squash and dredge in cornmeal mixture.

Fry in batches 2-3 minutes per side until golden brown.

Drain on paper towels and serve immediately with ranch or remoulade.