Parmesan-Panko Fried Summer Squash With Buttermilk

Name: Parmesan-Panko Fried Summer Squash With Buttermilk Ranch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Panko-Parmesan Summer Squash; 3-4 summer squash (zucchini and yellow squash); 2 cups panko bread crumbs; 3/4 cup freshly grated Parmesan or Asiago cheese; 2 teaspoons kosher salt; 3 eggs (whites only); 1 1/2 cups buttermilk; 1 cup vegetable oil; Buttermilk Ranch; 2 tablespoons buttermilk; 2 tablespoons Greek yogurt 2%; 2 1/2 tablespoons mayonnaise; 1 tablespoon apple cider vinegar; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh thyme; 2 teaspoons fresh black pepper; salt to taste

Servings: persons

Panko-Parmesan Summer Squash
3-4 summer squash (zucchini and yellow squash)
2 cups panko bread crumbs
3/4 cup freshly grated Parmesan or Asiago cheese
2 teaspoons kosher salt
3 eggs (whites only)
1 1/2 cups buttermilk
1 cup vegetable oil
Buttermilk Ranch
2 tablespoons buttermilk
2 tablespoons Greek yogurt 2%
2 1/2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh thyme
2 teaspoons fresh black pepper
salt to taste

1
Removing ends, slice squash into 1/4 inch disks.
2
Add next three ingredients in small bowl and mix.
3
Separate egg whites into their own bowl, and buttermilk as well, respectively.
4
Dip disks into buttermilk, then egg whites, and finally panko crumbs/cheese mixture. Get aggressive with your dredging to make sure squash disks are at their panko-max.
5
Heat 3/4 cup of vegetable oil in a heavy skillet. When hot, carefully add squash disks. Turn when browned, about 3 minutes on each side. Remove and drain on plates covered in paper towel. Do in batches, and cover finished squash to keep warm. Add more oil if necessary.
6
Pulse first four ingredients in food processor. Stir in remaining ingredients. Pulse once or twice more (if you lose control and over-pulse, dressing will be green.)

1635

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Panko-Parmesan Summer Squash, 3-4 summer squash (zucchini and yellow squash), 2 cups panko bread crumbs, 3/4 cup freshly grated Parmesan or Asiago cheese, and more.

Yes, Parmesan-Panko Fried Summer Squash With Buttermilk Ranch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan-Panko Fried Summer Squash With Buttermilk Ranch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions