This is a great recipe for using up summer squash or zucchini from the garden or farmer's market. For best results, used medium sized squash or zucchini.
Ingredients 2 cups vegetable oil3 or 4 summer squash2 eggs1 cup milk or buttermilk1 cup all-purpose flour1 cup cornmeal ½ teaspoon baking powdersalt and pepper to taste
In a separate baking dish, combine the flour, cornmeal baking powder, salt and pepper.
Dredge soaked squash in the seasoned mix, lightly coating on each side.
Add the breaded squash chips to the pan in small batches.
Fry for about 2 to 3 minutes, turning once, until the squash is a light golden brown or light brown color.
Use a spider strainer to remove the fried squash chips from the hot oil and drain on paper towels. While the squash is still hot, season it generously with sea salt.