Here is one of my favorite recipes that I prepared at the Camdenton Farmers Market in August – this dish was a crowd pleaser.

I start with small patty pan squash, I like cooking with the vegetables that are still young and immature because they are tender and have less seeds.  Then using my mother’s batter I coat the squash in an egg wash and then a cornmeal batter and deep fry to golden perfection!

You can also use this batter on eggplant, zucchini and a variety of other vegetables.