Servings: 100 Portions
Portions: 1/2 Cup Each
Temperature: 360 degrees F. Deep Fat
3-1/2 tablespoon (1 oz) milk, nonfat, dry
3 cups water, warm
3 cups (15 eggs) eggs, whole, slightly beaten
6 1/4 gallon (20 lb) squash, fresh, summer, sliced
1-1/2 quart (2 lb) bread crumbs, dry
4-1/2 tablespoon salt
1 tablespoon pepper, black
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:
Cook in small batches to avoid soggy squash.
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.
Other types of milk may be used in place of nonfat dry milk and warm water.