Print

Crispy Fried Yellow Squash with Parmesan Crust

crispy fried yellow squash with parmesan crust - featured image
Print Recipe

A quick and easy recipe for golden, crispy fried yellow squash coated in a savory parmesan crust, perfect as a snack or side dish.

Ingredients

Scale
  • 3 medium yellow squash, sliced into 1/4-inch thick rounds or half-moons
  • 1/2 cup all-purpose flour (60g) (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten with 2 tbsp water or milk
  • 3/4 cup panko breadcrumbs (75g)
  • 1/2 cup freshly grated parmesan cheese (50g)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Oil for frying (canola or vegetable oil recommended)
  • Optional for serving: sour cream or ranch dressing, fresh lemon wedges

Instructions

  1. Rinse and dry the yellow squash. Slice into 1/4-inch thick rounds or half-moons. Pat dry with paper towels to remove excess moisture.
  2. Set up dredging stations: place flour in one shallow bowl; beat eggs with water or milk in a second bowl; mix panko breadcrumbs, parmesan, garlic powder, smoked paprika, salt, and black pepper in a third bowl.
  3. Dredge each squash slice first in flour, shaking off excess.
  4. Dip the floured slice into the beaten eggs, letting excess drip off.
  5. Press the slice into the parmesan breadcrumb mixture, coating both sides well. Set aside on a plate.
  6. Heat about 1 inch of oil in a large skillet over medium-high heat to 350°F (175°C). Use a thermometer to maintain temperature.
  7. Fry squash slices in batches (3-4 at a time) for 2-3 minutes per side until golden brown and crispy. Turn gently with tongs.
  8. Transfer fried squash to a wire rack over a baking sheet or paper towels to drain excess oil. Sprinkle lightly with extra parmesan and a pinch of salt while still hot.
  9. Repeat frying remaining slices, maintaining oil temperature between batches.
  10. Serve immediately with dipping sauces and lemon wedges. Keep warm in a 200°F (95°C) oven for up to 10 minutes if needed.

Notes

Keep oil temperature between 350-375°F to avoid greasy coating. Pat squash dry before breading to ensure crispiness. Press breadcrumb mixture firmly onto squash slices. Fry in small batches to maintain oil temperature. Freshly grated parmesan is best for flavor and browning. For gluten-free, substitute flour and panko with gluten-free alternatives. Baking option available at 425°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: fried yellow squash, parmesan crust, crispy squash, easy snack, fried vegetables, gluten-free option, panko breadcrumbs

Find it online: https://emmaoven.com/crispy-fried-yellow-squash-with-parmesan-crust-easy-homemade-recipe/