Yield: 4 servings
|3 pounds||Squash (white)|
|2 cups||Bread crumbs (buttered)|
|Salt (to taste)|
|Pepper (to taste)|
Peel and slice squash into thin slices. Salt and pepper to taste. Dip squash into mixture of eggs and milk. Roll in bread crumbs and dip in milk a second time. Roll squash in bread crumbs and drop into hot grease until brown (approximately 5 minutes). Serves 4 to 6.
Submitted By DOROTHY FLATMAN On 06-27-95