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TEMPERATURE: 360 F. DEEP FAT 1. RECONSTITUTE MILK; ADD EGGS. 2. DIP SQUASH IN EGG AND MILK MIXTURE, DRAIN WELL. 3. COMBINE BREAD CRUMBS, SALT, AND PEPPER. 4. DREDGE SQUASH IN SEASONED CRUMBS. SHAKE OFF EXCESS. 5. FRY UNTIL TENDER AND GOLDEN BROWN. NOTE: 1. IN STEP 2, 21 LB FRESH SUMMER SQUASH A.P. WILL YIELD 20 LB SLICED SUMMER SQUASH. ANY VARITY OF SUMMER SQUASH MAY BE USED. DO NOT PEEL. NOTE: 2. IN STEP 5, FRY IN SMALL BATCHES AND SERVE IMMEDIATELY TO AVOID SOGGY SQUASH. Recipe Number: Q06300 SERVING SIZE: 1/2 CUP From the
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 6 (40%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 28mg||9 %|
|Sodium 12.5mg||0 %|
|Potassium 37.1mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.9g|
|Protein 1.2g||2 %|
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Calories per serving: 15
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