Fried Cymlings

• 4 small cymlings, petticoat, or pattypan squash approximately 6 ounces or 170 g each

Trim the stem and blossom ends of each cymling and cut in half vertically. Placing the cut surface down, cut each half into 6 very even wedges approximately ⅜ inch (1 cm) thick at the outer, thicker point.