Vegetable oil 1/2 c. milk 1 egg, slightly beaten 1 c. all-purpose flour 1 1/2 tsp. baking powder 1/2 of 1 oz. pkg. Ranch style dip mix 2 c. (8 oz.) shredded zucchini
Fill a deep fat fryer or skillet with oil to a 2 inch depth. Heat to 375 degrees. Meanwhile combine milk and egg in a mixing bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonful into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels. Yield 1 1/2 to 2 dozen.
4-6 summer yellow squash 1/2 - 3/4 c. flour (self-rising is best) 1 tsp. salt 1/4 c. cornmeal (yellow is best) 1/3 c. buttermilk
Slice squash in 1/4" slices. Cover with ice water for 30 minutes. Drain. Pour buttermilk over squash and try to coat. Combine meal, flour and salt in a large paper bag. Add squash, few at a time. Shake to coat. Continue adding squash until all pieces are used. Leave in bag while oil heats. Fry in deep fryer or skillet, one layer at a time, one layer at a time, until golden brown. Serve immediately.