Fresh fried squash is a delight. You can, of course Tempura it. If you do so follow the directions on the Tempurs package. I can get that in restuarants and much prefer the following:
1 Crook Neck squash or other yellow squash
1 medium Zucchini
2 cups of white wheat flour or yellow cornmeal
1 tablespoon Tarragon
1 tablespoon Coriander
2 cups milk
Cut the squash into round slices or spears depending on your imagination. Dampen them with the milk. Place the flour or cornmeal into a quart, plastic, Ziplock bag. Place the dampened pieces of squash into the bag, close top, and shake to coat pieces. In a frying pan or a small pot place to a depth of 1/2 inch vegetable oil or olive oil. Vegetable oil causes these to brown much better and easier. After oil in heated place the pieces of squash into the oil without touching each other. Turn once while frying. When golden brown drain on a paper towel and put into serving dish. A good side with this is a bowl of Ranch Dresisng to dip them in before eating. I alternate between the white wheat flour as a coating and the cornmeal depending on my mood.
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