2 zucchini or yellow squash
3/4 c. milk
3/4 c. flour
2 c. oil
1 egg
Salt & pepper to taste
3/4 c. yellow cornmeal

Wash and slice squash. Beat egg and milk together. In separate dish, mix flour, cornmeal, salt and pepper. Mix well. Heat oil in skillet on medium- high. Dip squash in milk mixture, then in flour mixture. Add a few slices of squash to heated oil. Don't crowd squash in skillet so that it will be crispy. Drain on paper towel before serving.