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Why Summer Squash?

Summer squash, like yellow squash or zucchini, is abundant, affordable, and versatile, making it an ideal candidate for this recipe. Its mild flavor pairs beautifully with the nutty Parmesan and crunchy panko coating, while the creamy dill sauce adds a zesty, herbaceous kick. This dish is not only a crowd-pleaser but also a fantastic way to use up seasonal produce from your garden or local market. Whether you’re serving these as an appetizer, a side dish, or a snack for game night, they’re sure to disappear fast.

Ingredients

• For the Dipping Sauce:
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 cup chopped fresh dill
  • 1 small garlic clove, grated
  • Kosher salt and freshly ground black pepper, to taste
• For the Squash Coins:
  • 2 cups canola oil (or vegetable oil, for frying)
  • 3/4 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)
  • 1 1/2 cups panko breadcrumbs
  • 2 medium yellow squash, cut into 1/4-inch rounds (or substitute with zucchini)

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Directions Step 1: Prepare the Dipping Sauce In a medium bowl, combine the sour cream, mayonnaise, chopped dill, and grated garlic. Stir until smooth and well-blended. Season with kosher salt and freshly ground black pepper to taste. Cover and refrigerate the sauce to let the flavors meld while you prepare the squash coins.

Step 2: Set Up the Frying Station Place a rimmed baking sheet fitted with a wire cooling rack nearby to drain the fried squash coins. In a large, heavy-bottomed skillet or Dutch oven, heat the canola oil over medium-high heat until it reaches 350°F (use a deep-fry thermometer for accuracy).

Step 3: Create the Breading Station Set up three shallow bowls for breading:

• In the first bowl, place the flour and season with a pinch of salt and pepper.
• In the second bowl, add the beaten eggs and season with a pinch of salt and pepper.
• In the third bowl, combine the grated Parmesan and panko breadcrumbs, mixing well to distribute the cheese evenly.

Step 4: Bread the Squash Coins Working in batches, dip each squash round into the flour, shaking off any excess. Next, dip it into the egg mixture, allowing excess to drip off. Finally, coat the squash in the Parmesan-panko mixture, pressing gently to ensure the crumbs adhere well. Place the breaded squash coins on a plate or tray, ready for frying.

Step 5: Fry the Squash Coins Carefully add the breaded squash coins to the hot oil in small batches to avoid overcrowding the pan. Fry, turning once, until golden brown and crispy, about 2 to 3 minutes total. Use a slotted spoon to transfer the fried coins to the prepared wire rack to drain excess oil. Repeat with the remaining squash coins, adjusting the heat as needed to maintain the oil temperature.

Step 6: Serve and Enjoy Serve the squash coins immediately while hot and crispy, accompanied by the chilled dill dipping sauce. Garnish with extra chopped dill or a sprinkle of flaky sea salt for an extra touch of flavor, if desired.

Tips for Success

• Choose Firm Squash: Select medium-sized yellow squash or zucchini that are firm and free of blemishes for the best texture.
• Keep the Oil Hot: Maintain the oil temperature between 340°F and 360°F to ensure crispy, non-greasy results. Too low, and the coins will absorb oil; too high, and the coating may burn.
• Make Ahead: The dipping sauce can be prepared up to two days in advance and stored in the refrigerator. For the squash coins, bread them up to an hour ahead and keep them refrigerated until ready to fry.
• Storage and Reheating: If you have leftovers (unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5-7 minutes to restore crispiness.

Variations to Try

• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the panko mixture for a subtle heat.
• Herb Swap: Swap the dill in the dipping sauce for fresh parsley, cilantro, or chives for a different flavor profile.
• Cheese Twist: Replace Parmesan with finely grated pecorino Romano or cheddar for a bolder cheese flavor.
• Gluten-Free Option: Use gluten-free all-purpose flour and gluten-free panko to make this recipe suitable for gluten-sensitive guests.

Serving Suggestions These squash coins are versatile enough to shine in various settings:

• Appetizer Spread: Pair them with other finger foods like mozzarella sticks, deviled eggs, or sliders for a party-ready spread.
• Side Dish: Serve alongside grilled chicken, fish, or a juicy burger for a summery meal.
• Game Day Snack: Add these to your game day lineup with nachos and wings for a vegetarian-friendly option.
• Salad Topper: Crumble leftover squash coins over a fresh green salad for added crunch and flavor.

Why You’ll Love This Recipe

This recipe transforms humble summer squash into a crave-worthy treat that’s crispy, cheesy, and oh-so-dippable. It’s a fantastic way to elevate a simple vegetable into something special, perfect for casual weeknight dinners or entertaining friends. Plus, it’s vegetarian and easily customizable to suit different tastes or dietary needs.

So, the next time you’re tempted to reach for onion rings or fried pickles, give these summer squash coins a try instead. They’re quick to make, packed with flavor, and guaranteed to impress. Whip up a batch, grab that creamy dill sauce, and dig in!