Fried Summer Squash (SN)

4		Medium Summer Squash,s sliced
3/4  cup		Cornmeal
1  teaspoon		Salt
1/2  teaspoon		Ground Black Pepper
4  ounces		Great Value Fat Free Evaporated Milk
1/2  cup		Mazola Soybean & Canola Vegetable Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Fried Summer Squash (SN) ingredients. The serving size for any ingredient in Fried Summer Squash (SN) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Slice the squash into 1/4 inch thick slices.
Place in a sealable container with the evaporated milk.
Refrigerate at least one hour up to 24 hours.
Combine the cornmeal, salt, and pepper in a ziploc bag.
Heat the oil in a cast iron skillet on medium high heat.
Remove the squash slices from the evaporated milk and shake in the ziploc bag to coat.
Fry in batches browning both sides, approximately 3 minutes each side.