INGREDIENTS

INSTRUCTIONS

1995    
First, cut the squash (we use zucchini, but yellow crookneck should
work, too) in coin-like slices about 1/4 inch thick.  Place the squash
in a deep pan, and pour evaporated milk over it.  Swish the squash
around a bit until all pieces are well coated with  milk.  Now, place a
thin layer of breading (any commercial breading mix will  work, or your
favorite breading mix containing flour, seasonings, and  cornmeal will
do well) in a fairly deep, rimmed pan.  Carefully lay one layer of
squash slices on the breading.  Cover with  another thin layer of
breading, layer on more squash, more breading,  etc., until all squash
is used.  Cover this mess, and refrigerate for AT LEAST 15 minutes (30
minutes  is better).  Remove the squash from the breading mixture,
being  careful not to disturb the crumb coating.  Drop into hot deep
fat, and fry until well browned.  Drain, sprinkle with Parmesan cheese
and serve with either Marinara  sauce (bottled Ragu or something
similar is fine) or Ranch dressing  as a dip.  Kathy in Bryan, TX
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31,
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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