Fried Squash

Ok. I know. It's squash. Some people aren't big on squash but, just try it.  My husband won't eat squash any other way.  He grew up eating this side dish and he loves it when it makes it on to our weekly menu.  When buying squash, try not to get one that is too big; larger squash tend to be on the bitter side and lack flavor.

1/3 to 1/2 cup cornmeal
2 eggs
1 medium or 2 small yellow squash
oil for frying (I use olive  or veggie oil)
salt and pepper

1. Place the cornmeal in a shallow bowl and liberally season with salt and pepper.
2. Crack the eggs into a separate shallow bowl and whisk.
3. Cut the squash into slices (about 1/8 in.).
4. In a large frying pan, heat the oil (just enough to shallow fry) to medium-high heat.
5. Once the oil is up to temperature (you will see what looks like waves in the oil on the bottom of the pan), dip the squash slices into the egg (coating both sides) then into the cornmeal (coating both sides). As you finish coating the slices, lay them in the pan to start cooking. Continue to do this until the pan is full (make sure that the slices don't overlap or touch).
6. Once the slices have a golden color, flip them and allow them to develop that color on the other side.
7. When the slices have color on both sides, use a spatula to remove the slices and place them on a plate with a paper towel on it (the towel pulls the excess oil away from the food and prevents sogginess).  Repeat the coating and frying process until all the slices are cooked.  You may have to add more oil to the pan after a couple of batches.  If you do, add the oil after you have finished a batch and make sure to bring it back up to temperature before adding in more squash.

This makes about 2 side servings