With so many ways to use zucchini and summer squash in recipes, my favorite still has to be to simply bread slices with crumbs and make crispy bites of zucchini or summer squash goodness. Seasoned with some Italian spices and Parmesan, the squash bites are absolutely delicious dipped in a honey mustard sauce. Or whatever sauce floats your boat!
I had a smaller summer squash and the pretty yellow skin called to me. I washed and sliced it up, pleased that the seeds were very small still and didn’t need to be removed.
I set up my usual dipping station with a bowl of flour that was seasoned with some salt and pepper, a bowl of beaten eggs and a bowl of panko crumbs and shredded Parmesan to which I added a little oregano, some basil, garlic powder, salt and pepper.
I heated my largest nonstick skillet over medium high heat with 1/2″ of canola oil as I began dipping. I dipped each slice in flour, egg, and the crumbs and placed it on a plate. I like to have them all ready to prevent stressing myself out trying to watch the frying slices while I’m dipping. And having to wash my hands a lot of times to move between the two!
I laid slices into the hot oil and filled the skillet. I had just enough room for half of the slices. I usually fry them in two or three batches and keep them warm in the oven until they are all crispy. I didn’t put them in the oven this time as the bites are good warm or at room temperature.
When the first sides were all browned and crisp I turned them carefully with a fork and browned them on the second sides.
I had honey mustard sauce in the fridge and put that into small bowls so that we could easily dip our crispy bites. I’ve forgotten what I served for dinner with them but they all disappeared. We are that fond of the crispy slices. I can’t say how they are left over, I don’t think we’ve ever had any!
Crispy Summer Squash or Zucchini Bites
6-7″ zucchini or summer squash; thinly sliced
1/2 cup flour
2 eggs; beaten
1/2 cup Parmesan; shredded
1/2 cup panko crumbs
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
generous pinch of cayenne
Assemble 2 bowls for dipping that contain the flour and beaten eggs. In a third bowl mix the Parmesan, panko, garlic powder, basil, oregano and cayenne.
Add 1/2″ of canola oil to a large nonstick skillet and heat over medium high heat.
While the oil heats, dip zucchini or squash slices in the flour, the egg mixture, then the crumbs. Place each slice on a large plate until all slices are coated.
Place a single layer of slices in the heated oil and fry until brown on the first side. The time will vary depending on your heat and your skillet. They may fry fast! Flip and brown on the second side, then remove to a plate covered with several sheets of paper toweling.
When all of the bites are browned and crispy, serve with a dipping sauce such as sour cream with chopped or dried dill. Honey mustard is also a good sauce for dipping.