A lovely companion for pork chops or a stand-alone starter.
Cut several unpeeled summer squash into very thin rounds, dip them in egg with a little milk, then flour them and shake off the excess.
In a skillet sauté the rounds in hot olive oil over a medium flame until they’re lightly browned on each side: you’ll doubtless have to sauté in batches, so keep the first-made fritters warm in the oven, on paper towels, while you finish cooking the later batches.
NOTE: Gigi’s fritters would make a fascinating starter with sweet, gingery “Asian Tamarind Sauce” for a dip. A comprehensively stocked deli or supermarket should have it . . .