Slice the yellow squash into 1/4 inch rounds and set aside.

In a mixing bowl, combine flour, salt, and pepper.

Dip each squash slice into buttermilk, then dredge in the flour mixture, coating well.

Heat vegetable oil in a frying pan over medium heat.

Once the oil is hot, carefully add the coated squash slices in batches, avoiding overcrowding.

Fry until golden brown, about 3-4 minutes per side.

Remove the fried squash with a slotted spoon and drain on paper towels.

Serve hot as a side dish, optionally with a dipping sauce.