Place 12" cast-iron skillet on medium to high heat.
Pour vegetable oil into the bottom and allow it to heat up.
While oil is heating, placed dry, sliced squash, flour, 1/4 cup cornmeal, and sugar in a large zip lock bag. Shake to thoroughly coat the squash.
Once the oil is hot, saute shallot in oil for about 2 minutes. Do not allow it to burn.
Add coated squash to hot oil.
Sprinkle remaining tablespoon of meal on top of the squash.
Sprinkle with salt and pepper
Allow squash to cook for about 5 minutes, it will start to brown and a light crust will form.
Continue to cook for about 10 minutes, Stirring squash frequently.
Squash will become dark brown and crusty.
Using a spider, remove squash from pan and place in a bowl, lined with paper towels and allow squash to rest.
Remove paper towels and serve.