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    Crispy Fried Squash

    These crispy fired zucchini and summer (yellow) squash are great for a slightly more indulgent snack or appetizer, complete with a delicious dipping sauce.


    • 1 Medium/Large Zucchini (1/4” slices)
    • 1 Medium Large Yellow Summer Squash (1/4” slices)
    • 1.5 C. Unbleached Flour
    • 1.5 C. Plain Panko Breadcrumbs
    • 2 Vegan Eggs
    • 1/4 Avocado Oil (or other high-heat safe, neutral oil)

    Dipping Sauce:


    • In a small serving dish, stir together the two sauces. Set aside.
    • Spread out flour and Panko onto their own plates and the vegan eggs into one bowl.
    • Dip the squash slices into the vegan egg.
    • Then, dredge in flour and then dip a second time into the egg.
    • Dredge in Panko breadcrumbs.
    • Heat oil in a large skillet/pan over medium/high heat.
    • Carefully place 4-5 squash slices into pan (don’t overcrowd/overlap them) and let fry on each side until golden-brown (~2-3 minutes per side).
    • Place on a paper towel lined cooling rack for a few minutes before serving (to absorb excess oil).
    • Serve with dipping sauce and enjoy!

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