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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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