Begin by washing 2-3 fresh yellow summer squash under cold water to remove any dirt. Slice the squash into thin rounds, approximately ¼ inch thick, using a sharp knife. Aim for even thickness to ensure consistent cooking. Place the slices in a bowl, ready for coating.

In a mixing bowl, combine 1 cup of all-purpose flour, ½ cup of cornmeal, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, and ½ teaspoon of onion powder. Whisk these dry ingredients together until evenly mixed.

Pour about ½ inch of vegetable or canola oil into a large frying pan and heat over medium heat until it reaches approximately 350°F. Use a frying thermometer for accurate measurement.

Take each squash slice and dip it into the flour mixture, ensuring it is well-coated on both sides. Gently shake off any excess coating before placing the slices aside on a clean plate.

Carefully place the coated squash slices in the heated oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes until the bottoms turn golden brown. Flip the slices and continue frying for another 3-4 minutes until both sides are crispy and beautifully browned.

Once cooked, use a slotted spoon to remove the fried squash from the oil. Transfer the slices to a plate lined with paper towels to drain any excess oil. Serve your delicious Fried Yellow Squash hot.