ButtermilkAbout 1 cup; if you don't have buttermilk you can use milk and one beaten egg.
Flour (enough to dredge squash and onion) Approximately2 cups. Use enough flour to dredge until pieces are somewhat dry and not sticky. I use a doubled plastic bag to dredge in, but you can do it in a bowl also and just toss the pieces around.
Instructions
Prepare Squash & Onion
Wash squash and pat dry. Peel off outer layer from onion. Cut squash and onion into 1-1.5" bit size pieces. Do not peel the squash.
Dip squash and onion pieces in buttermilk; let the excess buttermilk drip off and dredge the pieces in flour that has salt and pepper added to it. Dredge a few pieces at a time. You can dredge in a separate bowl, use a clean paper sack, or doubled plastic bags. I usually used two plastic bags put together. Use enough flour that pieces are not sticky to touch. Add more flour if needed.
Heat vegetable oil to frying temperature. Depending on size of pan being using, have a depth of about 1" of oil. Drop pieces in individually and turn only once. Stir gently and only minially so as not to disturb crust. Cook until golden brown.
Serve hot. Add more salt and pepper to taste.
Video
Notes
Calories: Please note that the buttermilk, flour, and oil were not used in the calculation of calories, since all three ingredients were just used for the batter, and excess was discarded.