Parmesan Panko Squash with Arrabbiata Dipping Sauce
Nutty parmigiano reggiano and panko breadcrumbs crisp up around yellow squash to form an addictive Summer appetizer. Biting into the crunchy coating reveals the hot, crisp-tender squash.
Recipe type: Appetizer, Side Dish
Serves: 6-8 servings as an appetizer
  • 2½ lb squash (about 4 medium), cut into ½ inch discs
  • ¾ c flour for dredging
  • 2 eggs, whisked together with 3 TB cold water
  • olive oil for frying (not extra virgin)
  • Panko mixture:
  • 1½ cups freshly grated parmesan cheese ( I like parmigiano reggiano)
  • ¼ tsp kosher salt, or to taste
  • 1 large clove garlic, pressed, finely grated (or minced and smashed to a paste w/ the back of a spoon
  1. Heat 4 inches of oil in a dutch oven or other heavy medium saucepan until hot but not smoking (the oil should start bubbling immediately when the squash is dropped in).
  2. Place the parmesan, salt and garlic in a medium bowl. Toss and rub the ingredients together until combined. Line up all of your dredging ingredients in a row next to the stove, along with an empty plate (to set breaded squash), and a plate covered with a layer of paper towels (to set fried squash).
  3. Working in small batches, dredge the squash in flour, cover in egg, and coat with the panko mixture. Fry in the hot oil for about 2 minutes per side, or until golden brown. Remove from the oil, and place on the paper towels. Season with additional kosher salt if needed.
  4. Serve while hot with the arrabbiata dipping sauce.
  5. For a slightly more healthy alternative, the squash may be breaded, lightly sprayed with oil, and baked in a 375˚ oven until golden.
Recipe by Spoon With Me at