Ingredients:

• 6 medium Zucchini, sliced
• cup Flour
• cup White cornmeal, self-rising
• teaspoon Salt
• teaspoon Cayenne pepper
• 1 Egg
• cup Buttermilk

Oil for frying

Method

Boil the zucchini until soft. Drain and mash. Set aside. Mix together the flour, cornmeal, salt and cayenne. In a separate bowl, lightly beat the egg. Add the buttermilk and squash. Stir well. Add to the dry mixture. Heat the oil to 350. Drop spoonfuls of the mixture into the hot oil. Cook about 2 = minutes per side. Drain on paper towels. Serve warm.