This can obviously be made with any type of summer squash; I actually find most summer squash tastes the same although there are slight differences in texture. I grow different types simply because I like to see the different shapes ... this is the first year I've grown crookneck, so kind of fun to see them grow.
Instead of panko / bread crumbs, these can be coated in seasoned flour if preferred.
1 pound crookneck squash, 3/4 inch slices
1 cup milk
1 cup panko crumbs
2 Tbsp fresh tarragon and/or basil, chopped
1 Tbsp lemon zest
Olive oil / butter for frying
Beat egg and combine in a bowl with milk. In a separate bowl, combine the panko crumbs, herbs and lemon zest.
Add equal amounts of oil and butter to a heated pan. I keep the pan around medium to avoid burning the coating. Dip squash slices in milk/egg mixture then into the crumb mixture to coat both sides. If you don't mind the mess, go back and forth a second time to get a thicker coating. Fry until golden brown on both sides. Serve with sour cream or yogurt dressing.
For the dip, I just mixed some plain yogurt, lemon juice and chopped mint.