From the kitchen of Connie Powers
Summer squash (peeled) and cut
In a bowl:
1 egg beaten
On a sheet of wax paper, combine:
1/2 cup 4C Seasoned Italian bread crumbs
1/2 cup flour
1/4 tsp salt
Heat 1/4 cup oil (any) in a fry pan.
When you sprinkle a little bread crumb into the oil, it should sizzle.
Dip squash in egg then dip into bread crumb mixture.
Fry both sides of squash (it’ll turn golden brown)
Place fried squash on paper towel to drain excess oil.
NOTE
I leave the skins on. – Stephanie
More Recipes
