4 med. squash
2 c. self-rising flour
2 c. milk
1/2 tsp. salt
2 tbsp. black pepper
2 eggs, beaten

Wash the squash and slice them in thin round slices. Drain. Mix your flour, milk, salt, pepper and eggs. Dip the squash into this mixture and then into a skillet of hot cooking oil or shortening. Fry until golden brown in color. These are very good with peas and cornbread.