4-6 summer yellow squash
1/2 - 3/4 c. flour (self-rising is best)
1 tsp. salt
1/4 c. cornmeal (yellow is best)
1/3 c. buttermilk

Slice squash in 1/4" slices. Cover with ice water for 30 minutes. Drain. Pour buttermilk over squash and try to coat. Combine meal, flour and salt in a large paper bag. Add squash, few at a time. Shake to coat. Continue adding squash until all pieces are used. Leave in bag while oil heats. Fry in deep fryer or skillet, one layer at a time, one layer at a time, until golden brown. Serve immediately.