A delightful twist on a classic fried squash recipe, perfect for summer gatherings.
Wash the squash thoroughly under running water and pat them dry with a clean towel.
Ensure the squash is completely dry to prevent oil splatter during frying.
Slice the squash into 1/4-inch thick rounds using a sharp knife.
Try to keep the slices uniform for even cooking.
In a mixing bowl, combine the flour, salt, pepper, and paprika.
Mix the dry ingredients thoroughly to ensure even seasoning.
In another bowl, whisk together the milk and egg until well combined.
Whisk vigorously to create a smooth mixture.
Heat the vegetable oil in a frying pan over medium heat until it reaches 350°F.
Use a thermometer to ensure the oil is at the right temperature.
Dip each squash slice into the dry coating, then into the wet coating, and back into the dry coating.
Double coating ensures a crispy texture.
Carefully place the coated squash slices into the hot oil and fry until golden brown, about 2-3 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the fried squash from the oil and place them on paper towels to drain excess oil.
Use a slotted spoon to remove the squash from the oil safely.
Serve the fried squash hot, optionally garnished with a sprinkle of additional salt or fresh herbs.
Serve immediately for the best texture and flavor.
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