1 med. zucchini squash
1/2 tsp. salt
2 eggs, beaten
Cracker crumbs

Peel squash, slice crosswise into 1/8 to 1/4 inch slices. Dip in salted eggs; coat with cracker crumbs. Fry in 1/2 inch deep shortening until golden brown. Drain on absorbent paper. Yield: 6 to 8 servings.