Slice the yellow squash into 1/4 inch rounds.

In a bowl, mix flour, salt, and pepper.

Dredge each squash slice in the flour mixture, shaking off excess.

Coat the floured squash slices in cornmeal.

Heat vegetable oil in a frying pan over medium heat.

Fry the coated squash slices in batches until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Serve hot, garnished with additional salt if desired.