- 4 eggs, beaten
- 3/4 cup milk
- 1 1/4 teaspoons salt
- 7 medium summer squash, thinly sliced (about 1/4-inch)
- 2 1/2 cups flour
- salt and pepper, to taste, or a seasoned salt or Creole blend
Combine eggs, milk, and salt. Dip squash in the egg batter, then roll in flour until well coated.
Fry in deep hot fat, about 360°, until golden brown.
Drain on paper towels.
Season with salt and pepper or a Creole or seasoned salt blend.
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