Recipe#1169

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature: 360 degrees F. Deep Fat

INGREDIENTS

3 1/2 tbsp (1 oz) milk, nonfat, dry
3 cups water, warm
3 cups (15 eggs) eggs, whole, slightly beaten
6 1/4 gal. (20 lb) squash, fresh, summer, sliced
1 1/2 qt. (2 lb) bread crumbs, dry
4 1/2 tbsp. salt
1 tbsp. pepper, black

INSTRUCTIONS

Reconstitute milk and warm water; add eggs. Dip squash in egg and milk mixture; drain well. Dredge squash in seasoned crumbs; shake off excess. Fry until tender and golden brown.

NOTE: 1. Cook in small batches to avoid soggy squash.
2. 21 lb fresh summer squash A.P. will yield 20 lb sliced summer squash. Any variety of summer squash may be used. Do not peel squash.
3. Other types of milk may be used in place of nonfat dry milk and warm water.