This recipe is my own creation. We love this vegetable, and after the garden is long gone, it is readily available at the supermarkets year round. I worked to perfect my technique, so these crispy little pillows turn out amazing every time. You should adjust the ingredients to the size and amount of squash you will be fixing. I use a deep fryer, temperature set at 375 degrees with a good canola or vegetable oil. (same technique is great for mushrooms as well)
You will need flour, seasonings, eggs, milk and well-seasoned bread crumbs.
Rule of thumb: for 2 medium size zucchini, you will need about 2 cups flour, 
seasonings desired, 3 eggs, ¼ cup milk, 3 cups breadcrumbs (I use seasoned breadcrumbs), oil for deep frying.
- Wash and dry the squash, slice thinly, about 1/4” thick. Set aside.
- In a container with a tight fitting lid, add flour and season with seasoning salt, coarse black pepper, Chipotle or Red Pepper if you want some heat, or season as desired. Mix to combine.
- Place sliced zucchini in flour mixture, secure lid and shake vigorously to coat well.
- In a medium bowl, mix eggs and milk, beating well.
- Place breadcrumbs in bowl or pan, suitable for dredging. Oil should be preheating at this point.
- With a meat fork, take each zucchini coated in flour, dunk to coat in egg mixture, then place in bread crumbs, use hand to pile bread crumbs on top of the zucchini, then press gently to help hold, shake off excess and place on a plate. Continue until all are coated.
- Place a suitable amount of squash at a time in the fryer basket, or in the pan, and fry until golden brown, turning if necessary. This usually doesn’t take more than 3 – 5 minutes, depending on the fryer.
- Remove from oil, placing on a cookie sheet lined with a cooling rack to drain, standing squash in rows as they cool. Additional salt may be added as they come out of fryer if desired.
Now, all you have left to do is enjoy….and clean up the mess! But, oh it is so worth it!
