Slide your squash and zucchini. I cut up one of each, but you can make more if you want.
Add the milk to a separate container and soak the squash. You can alternately use egg at this step it holds together the batter a bit better.
Add 1/2 c of oil to a pan or until your pan is halfway full of oil. I used olive oil, but you can use other if you like. Turn the burner on high.
Create the breading out of 1/2c flour, 1/2c of corn meal, 2 tbsp chili powder, 1 tsp of Cayenne powder, 1 tbsp garlic salt, 2 tsp paprika, and 1 tsp Parmesan cheese. Add the sliced to the mixture.
Make sure they are good and covered.
Shake the slices until they are all covered.
Once the oil is hot, add the slices in. Make sure to shake off loose batter or it will make a mess of your oil.
After about 5 mins of until golden brown, flip the slices. Make sure they are submerged in the oil. Cook the other side until golden brown.
Once both sides are finished, put the slices on a paper plate or grate to absorb the oil.
Top with a sprinkle of Parmesan cheese to make it really stand out.
Enjoy with your favorite main dish!