Battered Summer Squash

For the squash: Peel the squash, cut it into rounds that are roughly 3 mm thick and slightly rub each slice with salt. Put the slices in layers in a deep bowl, cover and press with something heavy. Set aside for 30 minutes.

For the batter: Meanwhile prepare the batter. Beat the egg in a medium sized bowl then add the milk, water, sugar and salt. Whisk it all together then slowly add the flour, stirring as you go. Mix until get rid of the lumps.

Drain the liquid from the squash bowl and press it one last time with a towel to dry it off. Dip the squash rounds into the batter and place onto the preheated skillet. Deep fry on each side until brown. Set aside to cool.

For the assembly:

Cut the tomatoes into rings that are roughly 5 mm thick. If the rings are too large for your squash slices, cut them in half. Shred the dill and press the garlic. Mix the garlic with mayonnaise and apply some of this mixture on top of every fried squash slice. Top with a tomato and sprinkle with dill as you see on the picture.