Aunt Dorothy's Breaded and fried petti-pan squash

by Marcia
(Weston, CO, USA)

I remembered this recipe from my wonderful aunt from when I was a small child, and it is just as delicious now as it was then.

Aunt Dorothy's Breaded and Fried Petti-pan Squash:

• 1 fresh squash just picked from the garden (about 5-6 inches wide). Any bigger and the seeds will have started to form.
  
• Cut off scalloped ends and try eating them raw. It's too difficult to try cooking the ends anyway.
  
• Cut in length-wise strips about 1/2 inch thick
  
• Dip in flour
  
• Dip in eqq wash
  
• Dip in Italian seasoned bread crumbs until totally covered. You may add your favorite spices to your bread crumbs.
  
• Fry in thin layer of canola or olive oil until tender.
  
• Flip and fry on second side until just tender. I prefer mine a little more on the crunchy side. You can always cook more if you want. Eat when hot.