Print

Crispy Parmesan-Crusted Yellow Squash Rounds

crispy Parmesan-crusted yellow squash rounds - featured image
Print Recipe

A quick and easy snack recipe featuring yellow squash rounds coated in a crispy Parmesan and panko breadcrumb crust, fried to golden perfection. Perfect for appetizers or a tasty veggie snack.

Ingredients

Scale
  • 2 medium yellow squash, washed and sliced into 1/4-inch thick rounds
  • 1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 3/4 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for shallow frying (about 1/2 inch deep)

Instructions

  1. Wash and dry the yellow squash thoroughly. Slice into 1/4-inch thick rounds (about 12-15 slices per squash).
  2. Prepare three shallow bowls: one with flour seasoned lightly with salt and pepper, one with beaten eggs and a pinch of salt, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Dredge each squash round first in the flour, shaking off excess.
  4. Dip the floured squash rounds into the beaten eggs, letting excess drip off.
  5. Press each side of the squash rounds into the Parmesan-panko mixture to coat well. Set aside on a plate.
  6. Heat about 1/2 inch of oil in a large skillet over medium to medium-high heat until shimmering but not smoking (around 350°F).
  7. Fry the coated squash rounds in a single layer, without overcrowding, for 2-3 minutes per side or until golden brown and crispy. Flip gently with tongs.
  8. Transfer fried rounds to a paper towel-lined plate or cooling rack to drain excess oil and keep crispy.
  9. Serve warm with dipping sauces like garlic aioli, marinara, or ranch. Optionally sprinkle extra Parmesan and cracked black pepper on top.

Notes

Pat squash slices dry before breading to prevent sogginess. Maintain oil temperature around 350°F to avoid burning or greasy rounds. Avoid overcrowding the pan. For gluten-free, substitute panko and flour with almond flour or gluten-free breadcrumbs. For dairy-free, use nutritional yeast instead of Parmesan and plant-based milk with lemon juice instead of eggs. Baking alternative: bake at 425°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: yellow squash, Parmesan crust, crispy squash, snack recipe, appetizer, fried squash, panko breadcrumbs, easy snack

Find it online: https://eliplate.com/crispy-parmesan-crusted-yellow-squash-rounds-easy-recipe-for-perfect-snack/