Panko fried summer garden squash.
The second of my accidental squash, the name tag stated it was kabocha squash but obviously it is not. Kabocha has a green rind with yellowish streaks and a mild orange flesh.
Regardless, there is always a place in my heart for any kind of squash and I love frying it. Peeled and sliced into 1/4 inch peices, I then used a SBP (Standard Breading Procedure: flour, egg, breadcrumb) with 3/4 panko and 1/4 herbed bread crumbs.
I did change the oil after every two batches since the panko tends to flake off and burn, sticking itself to the beautifully golden fried squash.
Sprinkled with salt and served on paper towels, this is why fried food rules. The squash was firm but after a couple of minutes of flash frying the texture softened beautifully but never became limp, I’m guessing the thickness of the cut plays a big part in keeping the integrity of the dish.