2 medium size yellow squash, cut into 1/4-inch slices
1/2 cup milk
1 egg
1 cup yellow cornmeal
3/4 cup extra virgin olive oil, for frying (EVOO)

In a small mixing bowl combine milk and egg and mix well. Dip the squash in the milk/egg then in the cornmeal.

Fry in 350°F oil until golden brown turning once. Drain on paper towels salt to taste and serve at once.

Submitted by: Chris Keith