1mediumYellow SquashWash, dry and cut into 1/4" rounds
FOR THE EGG WASH;
1largeEgg
1/4cMilkOR Water
FOR THE FLOUR MIXTURE:
1cAll Purpose Flour
1tspPepper
FOR SERVING and GARNISH:
Saltfor seasoning after frying
Parsleyfor garnish
Instructions
Wash and dry the yellow squash, then cut into 1/4" rounds.
Preheat your skillet to medium. You want these to cook hot enough so they don't absorb the oil, but not so hot that they burn before they cook through.
Meanwhile, in one dish, whisk together egg and milk. In the second dish, the flour, pepper. Save the salt until after they are fried.
Thoroughly coat with egg mixture, draining any excess and then immediately dip into flour. Again, coat thoroughly shaking off any excess.
Add oil to pan and add a single layer of the coated squash. Cook until golden on both sides. Remove to paper towels to drain. Repeat until all of the squash is cooked.