A beautiful yellow squash grown by my good friend Nancy covered for the green tomatoes. Sliced into half inch rounds and liberally salted, it began sweating while I prepared the rest of the essential ingredients.
An egg and about a half cup of milk (should've been buttermilk for true Southern tradition) in a bowl, flour mixed with cajun seasoning on a plate and cornmeal and Panko bread crumbs on another plate
the stage was set. After wiping beads of moisture from the salted surfaces, the dipping and dredging began. First the flour/cajun seasoning mixture, then the egg/milk, then the bread crumb/cornmeal and then
Here's a little guilty secret: I made a crepe from the leftover egg/milk and flour and rolled it up with blackberries. It was very ugly but the very first bite confirmed my hunch: the combination of salt, spice and sweet along with all the little crispy debris was sensational!
