Summer Squash Crisps with Harissa Mayo, Sage, and Basil
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The easiest summer appetizer.
Ingredients
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⅓ cup of avocado oil mayo
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½ lemon, juiced
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½ clove of garlic, grated
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1 tablespoon of harissa paste
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2 medium summer squash, sliced into medallions ½ inch thick
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2 eggs
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1 cup all-purpose flour
- 1 cup panko bread crumbs
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¼ cup fresh sage leaves
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¼ cup fresh basil leaves
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Kosher salt and cracked black pepper to taste
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Neutral oil for frying
Harissa Mayo
Squash Crisps
Directions
In a medium sized bowl, mix your mayo with the lemon juice, garlic, harissa paste and season with salt and black pepper. Set aside in the fridge.
Slice the summer squash into ½ inch thick medallions.
Take out 3 wide bowls. In one, place the flour and season with salt and cracked black pepper. In the second bowl, crack in the eggs and whisk well. In the third bowl, add in the panko and season with salt and cracked black pepper.
Bread your squash. Place the sliced squash into the seasoned ap flour, and then dip into the whisked eggs. Place in the seasoned panko and cover the squash all over. Place on a lined tray and continue until all the squash is breaded.
Heat up a pan and add in the oil. When the oil starts to ripple, turn down to medium heat and add in enough squash to cover the pan in one layer, don’t overcrowd. Fry until golden around 2 minutes and then flip over and fry on the other side. When both sides are golden, remove and place on a paper towel lined plate. Season with sea salt and finish frying the rest.
After all squash is fried, add in the sage and fry for 10 seconds, remove from the oil and place on plate.
Place the squash and sage on a plate with harissa mayo and sprinkle over fresh basil.