This is a delicious recipe that's great as an appetizer. Delicata squash have a sweet, nutty flavor and are easy to fry. Pair with your favorite dipping sauce like garlic aioli, romesco, or even spicy honey.

Chef Clayton Allen

- 3 Delicata squash
- 8 oz. Panko-style breadcrumbs
- 4 oz. Parmesan cheese, finely grated
- 1 tsp. Salt
- 1 tsp. Black pepper, ground
- 1 Tbsp. Parsley, chopped
- 1 C. AP flour
- 4 Eggs
- Salt and pepper as needed

1. Prepare the delicata squash by trimming off the woody ends and slicing them lengthwise. Use a spoon to scrape out and discard the seeds.

2. Once cleaned, place the squash flat-side down and cut them into ¼-inch half-rings. Set aside.

3. Gather three medium bowls. In the first bowl, mix the flour, salt, and black pepper. In the second bowl, crack the eggs and whisk until smooth. In the third bowl, combine the Parmesan, panko, parsley, and a sprinkle of salt.

4. Preheat your deep fryer to 350°F. If you don't have a deep fryer, an air fryer will work as well.

5. Dredge the sliced squash in the seasoned flour, coating them evenly.

6. Shake off excess flour and dip the squash into the egg mixture, coating thoroughly.

7. Let any excess egg drain off slightly as you transfer the squash into the panko mixture. Press the panko mixture onto the squash to coat well.

8. Once coated, leave the squash in the panko bowl until you are ready to fry.

9. When the fryer is hot, carefully place the squash inside and fry until golden brown.

10. Remove from the fryer, season with additional salt, and enjoy on their own or with a dip of your choice.