Wash and dry your squash, gather the ingredients and prep the work area by placing paper towels over a cooling rack
Pour enough oil into a large non-stick frying pan – about an eighth of an inch deep
Whisk together the dry ingredients, and in a separate bowl thoroughly beat an egg with the milk
Trim the ends off of each squash and slice them evenly into 1/4 inch slices
Heat your frying oil on high heat until ready. Test by putting a drop of the egg/milk mixture to see if it sizzles then reduce the heat to medium high
Place a handful of slices into the egg/milk mix, make sure each slice is coated, shake to remove excess and dredge both sides in the dry mix and carefully place it in the frying pan. Repeat until pan is full.
Turn them when the first side is golden brown and remove to the paper towel covered rack when both sides are golden brown
Repeat process until all the slices are finished frying and serve with salt, pepper and condiments