Summer Sensational: Yellow (Straight Neck) Fried Squash Rings

 Summer's super awesome selection is enough to fill a Culinarian's eyes and heart with amazement and bliss.  I love this time of year, because with a surplus of veggies and fruits, come floods of creativity and ideas to help utilize the 'spoils of war' that gardening and gardening with friends can bring!  A family friend, Vee, brought me some of his yield, as he had more than he knew what to do with.  His wife was at capacity for now, so I gladly accepted his bounty.  Not all of my garden items  are faring well and this haul filled in the blanks perfectly.  He also brings me messes of  fresh and delicious greens in the cooler, fall months.
 The above recipe is a result of the gifts pictured below and will soon become a favorite of yours.  I used a two step system of breading for this recipe to help the squash retain its shape, texture and crunch!  Once your station is set up, the rest goes quickly.  They taste amazing fresh from the paper towel and also at room temperature.
There is an almost limitless array of dipping sauces to accommodate this crunchy gem, I opted for ketchup and Boom Boom Sauce.  Sweet  Chili Sauce is also a good choice! Next time, I'll probably make some Cauliflower Egg Rolls w/ Awesome Sauce Sauce as accompaniment, it's magic!  Well, back to the recipe, you're sure to enjoy and make it a part of your summer sensational lineup!  This is a great recipe for the kids to assist in, easy to handle and a fun shape! These guys are right up there with onion rings and can be served together for a fantastic crunch fest! For UBER crunchtacity, use Panko instead of Italian bread crumbs!!!

Recipe:
2 medium to large straight neck squash, the bottom halves, about 3 c.
cookie cutter or small hollow gadget , large enough to press out center of squash
3/4 c. buttermilk, fat free if desired
1/2 tsp.onion powder
1/2 tsp. garlic powder
1 egg
1/2 c. water
2 c. seasoned flour
1 1/2 c. Italian bread crumbs
canola or vegetable oil for frying
paper towels for draining
SPST (Salt and Pepper to Suit Taste)
Instructions:
Rinse and pat dry outer skins of squash.
Cut largest part of squash into about 1/4 inch slices.
Stack into piles and press out center with cookie cutter/gadget.
Pour buttermilk into medium bowl and blend in onion and garlic powders.
SPST.
Fold and toss squash in buttermilk blend.
Prepare Breading Station:
Pour seasoned flour and bread crumbs into 2 separate shallow vessels.
Beat egg with water and SPST.
Arrange dishes in the order, buttermilk, seasoned flour, egg wash and bread crumbs last.
Starting with buttermilk coated slices, dredge in seasoned flour, shaking off excess, dip in egg wash and toss to coat in bread crumbs. You are now ready to fry!
Once oil has reached 330 to 350*F, carefully add breaded slices, not crowding the cooking vessel.
Cook until rings float and are golden brown, about 3 minutes per batch.
Drain on paper towels.
Serve with desired dipping sauces.
Yield depends on how many squash you want to serve, 2 medium will yield around 16 rings.

Fresh bounty of  veggies: clockwise from left: yellow squash, okra, green beans, poblanos, jalapenos, tomatoes, peppers and corn!