Breaded & Fried Zucchini

2 medium zucchini squash
canola oil for frying
2 eggs
1/2 cup milk
1 cup flour
1 cup corn meal
1/2 tbsp seasoned salt
1/2 tbsp seasoned pepper

1. Cut zucchini into coins about 1/3" thick.

2. Beat the eggs and the milk together in a small, flat-bottomed bowl (that will be easy to dip the zucchini coins into and fully submerge them).

3. Cover a frying pan in about a quarter inch of oil. (Make sure your oil is meant for high temperatures. Something like canola oil or peanut oil is more appropriate. Do not use a low-temperature oil like olive oil.) Start it heating on medium-high heat.

4. While the pan is heating, mix flour, corn meal, seasoned pepper and seasoned salt in a shallow bowl.

5. The pan is ready when a small bit of flour thrown in sizzles and bubbles. Dip each zucchini coin in the egg and milk mixture until completely coated, then coat them in the flour mixture and drop them in the pan. Turn them partway through. They are done when both sides are golden brown. Set aside on a plate with some towels to soak up any extra oil.

Serves 4.