Crispy Parmesan Zucchini Coins

• 1 lb zucchini or 1 lb yellow squash, cut into 1/4 inch thick round slices
• 1 12 cups white flour
• 1 cup instant potato flakes
• 12 cup parmesan cheese, grated
• 6 large eggs, beaten well
• 1 teaspoon garlic salt
• 1 teaspoon black pepper, finely ground
• oil, sufficient for pan frying (you need about 1/4 inch in your pan)

1. Mix 1/2 cup of the flour with the potato flakes and parmesan cheese.
2. Beat the eggs well, to the point where they start to hold air.
3. Place the remaining flour, garlic salt and pepper in a 1 gallon zip bag.
4. Add zucchini.
5. Shake bag until well coated.
6. Dredge zucchini slices in eggs until coated.
7. Coat slices with potato, cheese and flour mixture.
8. Place slices carefully into hot oil.
9. Pan fry on each side until golden brown, about 2 min a side.
10. Remove and place on paper towels to drain.

zucchini, white flour, parmesan cheese, eggs, garlic salt, black pepper, oil

Taken from www.food.com/recipe/crispy-parmesan-zucchini-coins-319559 (may not work)