Picture from Tara Cooks
This was one of the first recipes I've made from scratch (experimenting with the measurements, ingredients, etc...) but as I was searching the internet, I find that it's already a popular recipe!
Usually I like to deep-fry squash in tempura batter, but I love to deep-fry food in huge batches since cleaning the deep fryer is a pain. I noticed the panko breading reheats much better than the tempura breading. So I use it for everything now. The parmesan cheese adds oomph to the bland squash.
7 tblsp all purpose flour
2 tblsp salt
1 tblsp black pepper
2 cups Trader Joe's Panko crumbs
1 cup Grated Parmesan cheese (store brand is fine)
2 tsp parsley flakes
2 tsp garlic powder
2 summer squash
1 tblsp water
Vegetable Oil or Olive Oil
1. Remove stems from zucchinis, and using a mandolin, slice zucchinis lengthwise into thin slices, 3/8". If no mandolin is available, chop the zucchinsi crosswise into chips, 3/8".
2. Remove the ends of the summer squashes, and cut squashes by half lengthwise. Then slice squashes lengthwise using a mandolin into thin slices, 3/8". If no mandolin is available, cut the squashes crosswise into chips, 3/8".
3. Sprinkle the salt and black pepper over the sliced zucchinis and squashes. Dredge the slices in flour.
4. Heat the oil in a deep fryer at 375 degrees.
5. Make an egg wash by beating two eggs with 1 tblsp of water.
6. Mix 2 cups of panko with one cup of parmesan cheese in a bowl. I used the Trader Joe brand and store-brand parmesan cheese. The panko was a bit course and the parmesan cheese had small balls in it, a few pulses in the food processor made it finer, but this step can be skipped. Mix in the garlic powder and parsley flakes.
7. Take the dredged slices and dip into the egg wash, then cover the slices with the panko mix. Drop into hot oil. Deep fry for 2-3 mins a side, remove when the crust is a dark brown color. Place on a splatter screen, or a plate lined with paper towels.
8. Serve with ranch dressing.