Ingredients
The following ingredients have 5 Servings
- 2-3 - squash or zucchini, medium-sized
- 1 - egg, lightly beaten
- 1/2 cup(s) milk
- 1/2 cup(s) cornmeal
- 1/2 cup(s) all-purpose flour
- 1/4-1/2 teaspoon(s) salt, depending on your taste (we are light salters)
- 1/4 teaspoon(s) black pepper
- 1/4 teaspoon(s) garlic powder
- - vegetable oil
Instruction
- Slice squash into rounds 1/8"-1/4" thick.
- When I have time, I salt the squash and let it sit for about 30 minutes to sweat out the excess water but when I am in a hurry I skip this step.
- Combine milk and egg in a small bowl.
- In a 2nd bowl (I use a plate) combine the flour, cornmeal, salt, pepper, and garlic powder.
- If you set the squash aside to sweat, dab them dry with a paper towel.
- Then dip them in the egg mixture.
- Then dredge them in the dry mixture.
- Continue this process until all the rounds have been dredged.
- Using enough to cover the bottom of the pan, heat oil in a large skillet using medium to medium high heat. Place squash in skillet and fry both sides of squash until golden brown.
- Once fried, place on a paper towel to absorb extra oil.
