Parmesan Squash Croutons
Perfect for nibbling, an appetizer or served with soup or salad
Ingredients
- 1 box Tempura batter mix or part of a box
- fresh yellow squash sliced into 1/2" thick rounds
- finely grated Parmesan cheese
- Kosher salt
Instructions
- Prepare batter according to package directions.* I only used part of the box since I was only making a few croutons. Place batter in a small bowl, and Parmesan in another small bowl.
- Slice squash and dredge first in batter, then in Parmesan. Heat oil in deep sauce pan or fryer until it spits when a drop of water hits it. Drop slices into hot oil, 2-3 at a time and fry for 2-3 minutes, turning once, until golden. Drain on paper towels and sprinkle with salt. Serve warm
Notes
* I usually reduce the liquid so the batter is thick. If you are using only part of the box, put dry mix in a bowl and add liquid until desired consistency. Add more dry or wet until you have enough batter for your size batch.