Summer Squash with Crispy Cornmeal Coating  serves 4

In this recipe, you can vary the flavor by adding a couple tablespoons of your favorite herbs to the cornmeal.

1 cup cornmeal



4 small or 2 medium summer squash, halved crosswise, each half sliced lengthwise into strips

1 cup flour

1 egg, beaten

olive oil

1. Mix the cornmeal with salt, pepper, and any other spices you wish to add.

2. Coat each strip of squash in flour, then egg, then cornmeal and set aside.

3. Pour enough oil into a skillet to cover the bottom and heat on medium-high. Transfer the coated strips of squash to the skillet and cook until brown, about 5 minutes. Flip them over and brown them on the other side, then transfer to a plate to cool slightly.