Welcome to your new favorite side dish: Crispy Parmesan Herb Fried Yellow Squash. Perfect for summer when squash is at its peak, this recipe turns simple ingredients into a crunchy, golden delight that's hard to resist.
Yellow squash is the star of the show, providing a mild and slightly sweet flavor. Its tender texture contrasts beautifully with the crispy coating. All-purpose flour is used to give the coating something to cling to, while the eggs and milk create a sticky layer that helps the breadcrumbs adhere. Panko breadcrumbs add an extra crunch, and Parmesan cheese brings a savory, umami punch. The combination of garlic powder, dried oregano, and dried thyme infuses the coating with herby goodness, while salt and black pepper round out the flavors. Finally, a touch of vegetable oil ensures everything fries up crispy and delicious.
These crispy squash slices pair wonderfully with a fresh, tangy salad or alongside grilled chicken or fish. For a fun appetizer, serve them with a marinara or garlic aioli dipping sauce.
Start by washing your squash — a quick rinse will do, as you'll be slicing it soon. Cut the squash into 1/4-inch rounds. This thickness ensures they cook quickly and evenly without becoming mushy.
Next, set up your breading station. In one bowl, mix the flour with salt and pepper. In a second bowl, whisk the eggs and milk until well combined. In a third bowl, stir together the panko breadcrumbs, Parmesan, garlic powder, oregano, and thyme.
Now for the fun part: the assembly line. Take a slice of squash, coat it in the flour mixture, shake off the excess, then dip it into the egg mixture. Let any excess drip off before pressing it into the breadcrumb mixture, ensuring it's well-coated on all sides.
With your squash slices ready, heat a good amount of vegetable oil in a skillet over medium-high heat. You want enough oil to cover the bottom of the pan but not so much that you're deep frying. Once the oil is shimmering, it's time to fry. Add the squash slices in a single layer, being careful not to overcrowd the pan. Cook them for about 2-3 minutes on each side, or until golden and crispy.
As each batch finishes, transfer the slices to a plate lined with paper towels to drain. If desired, sprinkle with chopped fresh parsley for a pop of color before serving.
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