BOY! OH! BOY!
It that wonderful time of year again! The time you get to harvest beautiful yellow and green summer squash and it is SO delicious!
We planted our squash in our raised beds from seeds.
You will need for this recipe a couple of medium size squash.
You can use green or yellow.
You are going to cut them into thin round slices.
I used about 4 eggs and created a egg bath.
Once you have your squash cut up, dip the slices into the egg bath. Making sure to coat each slice with egg.
Once they are completely coated with the eggs, dip them into another bowl filled with white corn meal with salt and pepper added to taste.
I used my hands to toss the squash around in the corn meal and coated each one.
In a skillet I added about a 1 1/5 cups of oil. I used vegetable. Coconut oil works really well also.
I fry the squash until golden brown on med/low heat, flip over and fry the other side.
I let the squash rest on a paper towel lined platter. (I usually add extra salt now)
When they are cool. Enjoy!
1-2 medium size squash
1 1/2 cups of white corn meal
1 1/2 cups of oil
salt and pepper to taste