2 summer squashes
2 cups flour
1 cup salted crackers, crushed
1. Heat 1 inch oil in a cast iron skillet to 350 degrees.
2. Cut summer squash into wedges, removed seeds with a paring knife.
3. Separate eggs whites into a large bowl, whisk until peaks form.
4. Mix flour and cracker crumbs in a shallow dish.
5. Coat squash in flour mixture, egg white, and a second time in flour mixture.
6. Fry in small batches until golden brown, drain well.
7. For hot crispy fried, finish under oven broiler.