FRIED SQUASH OR ZUCCHINI

SERVES 4

This is quick, easy and very good. The flour/cornmeal mixture is very light but results in a slightly crisp texture.

INGREDIENTS

1-1/2 cup all-purpose flour

1-1/2 cups cornmeal

2 pounds zucchini and/or yellow squash, cut into about 1/2-inch slices

1-1/2 quarts canola or other cooking oil

Salt and pepper to taste

Freshly grated Parmesan cheese (optional garnish)

In a large bowl, mix together the flour and cornmeal. Add the squash slices and toss to coat. Heat the oil over medium-high heat in a large, deep pan, being certain the pan is large enough to hold the oil without it spilling over when the squash is added. The oil should be hot, but not smoking. Add about half of the squash and fry, stirring constantly, until tender and lightly browned, adjusting heat as needed. Remove with a slotted spoon or strainer and place on paper towels. Sprinkle immediately with salt, pepper and the optional cheese. Meanwhile, repeat the process with the remaining squash. Serve immediatley.

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