Step 1: Prepare the Squash

1. Wash and Slice the Squash: Wash the squash thoroughly under running water to remove any dirt. Pat them dry with a towel and slice them into ¼-inch thick rounds. Keeping the thickness uniform ensures even frying.

Step 2: Set Up Your Dredging Station

1. Prepare the Coating Mixture: In a shallow bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper. Mix until well distributed.
2. Whisk the Egg Mixture: In another bowl, whisk together the eggs and buttermilk until smooth.

Step 3: Coat the Squash

1. First Dip: Take each squash slice and dredge it into the flour mixture, ensuring it’s well coated on all sides.
2. Second Dip: Dip the squash into the egg mixture, making sure it’s fully submerged and any excess drips off.
3. Final Coat: Return the squash slice to the flour mixture for a second coating, pressing gently to ensure the coating adheres well.

Step 4: Fry the Squash

1. Heat the Oil: Heat vegetable oil in a large skillet over medium heat until it reaches 350°F. You can test if the oil is ready by dropping a small piece of the batter—if it sizzles, it’s ready.
2. Fry in Batches: Carefully add coated squash slices to the hot oil in small batches, ensuring they are not overcrowded. Fry for 2-3 minutes on each side or until golden brown.
3. Drain: Once golden and crispy, use tongs or a slotted spoon to transfer the fried squash to a paper towel-lined plate to drain excess oil.

Step 5: Serve

1. Season Again: While the fried squash is still hot, sprinkle lightly with additional salt.
2. Serve Warm: Serve immediately while still warm and crispy, alongside your favorite dipping sauce.