1 Summer squash (quantity not specified in original; see notes)
1 Salt, to taste
1 Black pepper, to taste
1 Dry breadcrumbs, for dredging
1 large egg, beaten (for egg wash)
1 Fat for frying (lard or vegetable shortening), sufficient to shallow-fry
Instructions
1. Wash the summer squash and cut into 1/2-inch (1.3 cm) slices or pieces.
2. Sprinkle the squash pieces on both sides with salt and black pepper.
3. Bread the squash using the standard bound breading technique: dredge each piece in dry breadcrumbs, then dip in beaten egg (egg wash), then coat again in dry breadcrumbs, pressing gently so the crumbs adhere. Set breaded pieces on a rack for 5 minutes to help the coating set.
4. In a cast-iron skillet or heavy frying pan, heat about 1/2 inch (1.3 cm) of lard or shortening over medium-high heat until shimmering and a breadcrumb dropped in sizzles immediately — approximately 350-375°F (175-190°C) on a frying thermometer.
5. Fry the breaded squash in uncrowded batches, turning once, for 2-3 minutes per side (4-6 minutes total), until the coating is deep golden brown and crisp, and the squash yields easily when pierced with a fork.
6. Remove with a slotted spoon or spider (long-handled frying skimmer) and drain on a wire rack set over a paper-lined tray. Serve immediately.
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