Step 1

Rinse and dry the summer squash (or zucchini) and cut it into slices around ¼-inch thick. You can use a sharp knife, though a mandoline or food processor slicing disk will provide the most consistent results.You can slice it anywhere between 1/4-1/8-inch. The thinner you slice the pieces, the more chip-like they'll be.

Step 2

Sprinkle the slices with salt and leave them spread across a wire rack or drain in a colander over the sink.

Step 3

Meanwhile, prepare the breading station. You'll need three small plates or bowls. In the first, whisk the egg and milk. In the second, add the cornmeal and pepper. Finally, in the third, add the flour.

Step 4

After 25-30 minutes of draining, use clean paper towels to pat the squash pieces dry. There's no need to rinse them.

Step 5

Dip each slice first into the flour, shaking away any excess.

Step 6

Dip them in the egg mixture and finally into the cornmeal.

Step 7

Meanwhile, prepare the oil. You can either use a deep-fat fryer or a deep, large skillet. Add about ½-inch of oil and heat over medium heat.

Step 8

Before adding any food to the pan, make sure the oil is hot. If you don't have an oil thermometer/digital laser thermometer, use a wooden skewer or wooden spoon to dip into the oil. When the oil is ready, bubbles should form around the wood immediately and float up to the surface of the oil.

Step 9

Once the oil is hot, carefully transfer some of the breaded squash slices to the oil with a wide slotted spoon and allow them to cook for 1-2 minutes per side, until golden brown and crisp.It's important not to add too many to the pan at once, or it will affect the oil temperature and cooking. I recommend adding enough for a single layer, with no overlapping and some space to spare.

Step 10

Remove the fried squash from the oil and transfer it to a couple of layers of kitchen paper to soak up any excess oil. Repeat with all the remaining squash, then enjoy immediately or place them on a cooling rack until you're ready to serve.

Step 11

To keep warm: If you're making a large batch of fried squash and just want to keep them warm until serving, I recommend placing them on a baking sheet in the oven at 250ºF/120ºC.Store: As with most deep-fried foods, this fried yellow squash is best enjoyed immediately from the fryer for the crispiest, best results. However, if you have any leftovers, allow them to cool entirely, then store them in an airtight container in the refrigerator for 2 days.Reheat: After storing, the fried summer squash will be very soft. The best way to bring back some of the crispiness is to reheat them under a broiler or in an air fryer/ oven for several minutes at 375Fº/190ºC until warmed through.