Parmesan-Panko Fried Summer Squash With Buttermilk Ranch

• Panko-Parmesan Summer Squash
• 3-4 summer squash (zucchini and yellow squash)
• 2 cups panko bread crumbs
• 3/4 cup freshly grated Parmesan or Asiago cheese
• 2 teaspoons kosher salt
• 3 eggs (whites only)
• 1 1/2 cups buttermilk
• 1 cup vegetable oil
• Buttermilk Ranch
• 2 tablespoons buttermilk
• 2 tablespoons Greek yogurt 2%
• 2 1/2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh thyme
• 2 teaspoons fresh black pepper
• salt to taste

1. Removing ends, slice squash into 1/4 inch disks.
2. Add next three ingredients in small bowl and mix.
3. Separate egg whites into their own bowl, and buttermilk as well, respectively.
4. Dip disks into buttermilk, then egg whites, and finally panko crumbs/cheese mixture. Get aggressive with your dredging to make sure squash disks are at their panko-max.
5. Heat 3/4 cup of vegetable oil in a heavy skillet. When hot, carefully add squash disks. Turn when browned, about 3 minutes on each side. Remove and drain on plates covered in paper towel. Do in batches, and cover finished squash to keep warm. Add more oil if necessary.
6. Pulse first four ingredients in food processor. Stir in remaining ingredients. Pulse once or twice more (if you lose control and over-pulse, dressing will be green.)

summer, bread crumbs, freshly grated parmesan, kosher salt, eggs, buttermilk, vegetable oil, buttermilk, buttermilk, greek yogurt, mayonnaise, apple cider vinegar, fresh basil, fresh chives, thyme, fresh black pepper, salt

Taken from food52.com/recipes/5402-parmesan-panko-fried-summer-squash-with-buttermilk-ranch (may not work)