Southern Fried Squash

Southern Fried Squash vegetable oil for frying 4 - 5 medium yellow or zucchini squash, sliced 1/4 inch thick 1 - cup self-rising flour 1 - cup cornmeal garlic and onion powder, to taste creole seasoning, to taste (optional) salt and pepper, to taste 2 - eggs, beaten 1 - cup buttermilk 1 - tablespoon hot sauce (optional) Heat a 1/2 inch oil in a deep skillet over medium heat until hot. Slice the squash as the oil heats up. Slice into 1/4 inch slices and set aside. Combine the eggs, buttermilk or milk and hot sauce (if using) in a small bowl, mix well. In a second bowl, combine the flour, cornmeal, garlic, onion powder, creole seasoning (if using) and salt and pepper (to taste). Dip each squash slice into the egg batter then dredge into the flour mixture (shaking off any excess flour). Fry the squash slices in batches until tender and golden brown on each side (about 3-4 minutes per side). Don't let the oil get too hot, keep it at med-high heat. Let the squash brown on each side before flipping. Remove the squash with a slotted spoon and drain on paper towels to remove excess oil. Season fried squash with additional salt and pepper, creole seasoning and hot sauce before serving.