Crispy Oven Fried Summer Squash with Garlic Aioli

If you don’t want to use wheat flour, you can skip the flour step and use tapioca or almond flour in place of the breadcrumbs.

-Preheat your oven to 400; adjust your oven rack so that it is just a notch or 2 away from the element on the bottom of the stove.

-Slice 2 pounds of summer squash into ¼ inch long lengths or rounds.

-Sprinkle slices with sea salt.

-Beat together 2 eggs.

-Fill a bowl with about 1/2 cup flour.

-Fill another bowl with a combination of 1/2 cup seasoned breadcrumbs and 1/3 cup powdered Parmesan cheese and mix together.

-Put 3 TBS olive oil or ghee onto a baking tray.

-Dip the summer squash into the egg mixture and then into the bowl filled with flour.

-Dip the same piece back in the eggs, then into the breadcrumbs.

-Lay the squash on the oiled baking tray as you finish dipping them.

-Cook until golden brown, about 15-20 minutes, flipping once or twice.

-Watch them pretty carefully as they can burn being so close to bottom of the oven.

-Season to taste with sea salt and pepper and serve with fresh garlic aioli.


Garlic Aioli:

-Put 2 cloves of garlic into a blender.

-Blend until well chopped.

-Add the following and blend on high:

1 whole egg

a pinch of sea salt

¼ cup extra-virgin olive oil

-Add another ¾ cup olive oil in a light steady stream until all is incorporated.

-Then add 3 TBS fresh lemon juice and a pinch of sugar.