One of the ways I like to cut the squash when I fry it, is to cut it on the bias or diagonally so when you get down to the narrow end all the pieces are the same size making it easier to fry evenly. That is why in this picture the squash is in an oval shape and not round. As you can see I used my trusted iron skillet for frying them which is great for keeping an even temperature. After frying them, take them out of the hot oil and lay them on a paper towel and sprinkle with a little salt and pepper and eat immediately. It may not exactly be the healthiest way to eat squash, it is certainly the tastiest.
1 1/2 cups flour (or 1 cup cornstarch for gf)
1/2 cup cornmeal
2 pounds yellow squash, sliced diagonally
2 cups canola oil (or shortening)
salt and pepper
In a large bowl, mix together the flour and cornmeal. Season with salt and pepper. Add the squash slices and toss to coat. Heat the oil over medium-high heat in a large iron skillet or, deep pan, being certain the pan is large enough to hold the oil without it spilling over when the squash is added. The oil should be hot, but not smoking. Add slices of the coated squash and fry, turning every minute or two. Fry until tender, lightly browned, and crispy adjusting heat as needed. Remove with a slotted spoon or strainer and place on paper towels. Season with salt and pepper. Meanwhile, repeat the process with the remaining squash. Serve immediately.