Fried Patty Pan Squash With The Herb Dip

• 1 patty pan squash medium
• 3 eggs
• 1 pinch salt
• 1 cup flour fine
• 1 1/2 cups bread crumbs
• 1 1/4 cups olive oil
• 1 1/4 cups greek yogurt plain non-fat
• 5 tablespoons herbs chopped, mint, parsley, chives
• 3 tablespoons lemon juice
• 1 clove garlic crushed
• 1 tablespoon cane sugar
• 1 pinch pepper
• 1 pinch salt
• 1/2 teaspoon red pepper
• 1 1/8 pounds potatoes roasted

1. Cut patty pan squash into thin slices about 1.5 cm thick, then peel the patty pan on the perimeter and cut off the seeds at the center
2. Put the flour, beaten eggs and bread crumbs into three shallow plates
3. First, wrap the patty pan slices in flour, then in eggs and finally in bread crumbs
4. Fry over medium heat on the oil until browning, then place on a plate with a napkin, also insert additional napkins between patty pan squash, so that the excess fat is suctioned out of patty pan (if the fat burns out, throw it away and use a new one)
5. Make the herb dip, mix all the ingredients, the best is to allow it to stand in refrigerator for 2 hours
6. Serve with potatoes and garnish with herbs

patty pan, eggs, salt, flour, bread crumbs, olive oil, greek yogurt, herbs, lemon juice, garlic, cane sugar, pepper, salt, red pepper, potatoes

Taken from www.yummly.com/recipe/Fried-Patty-Pan-Squash-With-The-Herb-Dip--1297121 (may not work)