Panko Breaded Fried Squash Recipes

Steps:

• In a large skillet or electric skillet, heat about a 1/4 of a inch deep of oil.
• In a bowl,add egg, buttermilk and 2% milk, salt and pepper and mix well. Set aside.
• In another bowl add panko bread crumbs, set aside.
• Slice yellow squash to your desired thickness and place slices in the milk mixture and coat well.
• Dip one slice of squash into bread crumbs and place in heated oil. Make sure you lay the squash in a single layer to fry. Repeat process til you fill the skillet.
• Brown one side on medium heat for 3-4 minutes and turn to brown other side of squash for another 3-4 minutes or until tender.
• Drain on paper towel and serve.

Steps:

• 1. Slice yellow squash into rounds. Place flour in one pie plate, beaten eggs in another, and panko in another. Add Mrs. Dash to each one and mix well.
• 2. Dip squash in flour, then eggs, then panko. Fry for 3 or so minutes on each side.

Steps:

• Preheat air fryer to 350°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. In batches, arrange squash in a single layer on tray in air-fryer basket. Cook until squash is tender and coating is golden brown, about 10 minutes.

Steps:

• Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

Steps:

• Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
• Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Season zucchini pieces with salt.
• Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl.
• Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer.
• Bake zucchini in preheated oven until golden brown, about 15 minutes.