Fried summer squash

Yield: 100 Servings

Measure Ingredient
1⅓ cup WATER; WARM
15 EGGS SHELL
⅓ cup MILK; DRY NON-FAT L HEAT
20 pounds SQUASH SUMMER FZ
2 pounds BREAD SNDWICH 22OZ #51
1 tablespoon PEPPER BLACK 1 LB CN
14 teaspoons SALT TABLE 5LB

TEMPERATURE: 360 F. DEEP FAT

1. RECONSTITUTE MILK; ADD EGGS.

2. DIP SQUASH IN EGG AND MILK MIXTURE, DRAIN WELL.

3. COMBINE BREAD CRUMBS, SALT, AND PEPPER.

4. DREDGE SQUASH IN SEASONED CRUMBS. SHAKE OFF EXCESS.

5. FRY UNTIL TENDER AND GOLDEN BROWN.

NOTE: 1. IN STEP 2, 21 LB FRESH SUMMER SQUASH A.P. WILL YIELD 20 LB SLICED SUMMER SQUASH. ANY VARITY OF SUMMER SQUASH MAY BE USED. DO NOT PEEL.

NOTE: 2. IN STEP 5, FRY IN SMALL BATCHES AND SERVE IMMEDIATELY TO AVOID SOGGY SQUASH.

Recipe Number: Q06300

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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