Thursday, August 22, 2013

Panko-Parmesan Summer Squash

Recipe from
Husband-Tested in Alice’s Kitchen

Here’s a great way to use up the plethora of summer squashes.  Dip them in buttermilk, then egg whites, then whole-wheat breadcrumbs and parmesan cheese and then fry ‘em up.  These went really well as a decadent side to healthful Salmon Burgers with Dill Sauce and brown basmati rice.    

 summer squash (zucchini and yellow squash)
 cups panko whole-wheat breadcrumbs
 cups freshly grated Parmesan or Asiago cheese
 teaspoons kosher salt
 eggs (whites only)
cup buttermilk
 cup vegetable oil

Removing ends, slice squash into ¼ inch disks.
Add next three ingredients in small bowl and mix.
Separate egg whites into their own bowl, and buttermilk as well, respectively.
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.
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.

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