Oatmeal and micro chocolate chips are added to a fantastic moist chocolate chip cookie.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 cup vegetable oil for frying, or as needed
- 1 large egg
- 1 tablespoon milk
- 1 pinch salt
- 1 cup dry bread crumbs, or more as needed
- 1 large yellow squash, cut into 1-inch slices
- ½ cup all-purpose flour
- 4 ounces garden vegetable cream cheese, softened
Instructions
- Heat oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
- Beat egg, milk, and salt in a shallow bowl. Place bread crumbs in another shallow bowl.
- Coat both sides of squash slices in flour. Dip each slice in the egg mixture, then coat both sides with bread crumbs.
- Place 4 to 5 slices in the hot oil and fry until golden brown and fork-tender, about 3 minutes on each side, using tongs and a fork to help turn them over in the pan. Do not overcrowd; overcrowding will reduce crispiness. Set fried slices on a paper towel-lined plate to absorb excess oil. Continue frying remaining slices. Let cool, about 5 minutes.
- “Frost” slices with some of the vegetable cream cheese as desired. Serve while still warm, or at room temperature.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 569 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |