1To Cook: wash and slice squash into 1/4 inch slices. salt and pepper. Stir egg and milk together in a small bowl...Add Flour in another dish and corn meal in another. Heat oil until hot in skillet. Dip each slice into the egg and milk mixture, then dredge in the flour, dip again into the egg mixture and then into the corn meal. Put into the oil and fry on both sides until golden brown. Drain on paper towels.
2To Freeze: Bring water and salt to a boil in a large pan. Add squash slices to the water and blanch for 3 minutes. To prevent overcooking, Remove squash from pan and immediately drench into a pot of water and ice. Drain several times. Salt and pepper and add garlic powder. When cooled, dip into egg mixture and then dredge into the flour, dip again in the egg mixture and then the corn meal. Place on a cookie sheet as close as you can get without touching. When frozen, remove from freezer and place desired amount into zip lock freezer bags. Return to freezer. When you wont to use them, take them out of the bag and immerse into deep fryer or a cup of oil in a large skillet. Fry until golden brown. No need to thaw.