Squash should be cleaned and dried. Remove the ends and slice the fruit into 1/4-inch thick slices.

***This step is optional, but it aids in the crispiness of the squash. Place rounds on a paper towel or colander after slicing. To help draw out any excess moisture, sprinkle salt over the rounds. Allow for 15-30 minutes of resting time. After rinsing off the salt, pat dry.

Whisk together the milk and the egg in a mixing basin. Combine flour, cornmeal, seasoned salt, and pepper in a large mixing dish or plate.

In a big, deep skillet, preheat the vegetable oil over medium heat. (The temperature should be around 350 degrees.)

Place the squash slices in the hot oil after they’ve been coated. Fry for 3-4 minutes on each side or until golden brown on both sides.

Carefully remove the squash from the oil and set it on a paper towel to drain.