Fried Honeynut Squash Rings with Harissa Labneh

Ingredients

• 5 Honeynut Squash (peeled; sliced into 1/4-inch rings; centers removed)
• 1 Vegetable Oil (for frying)
• 2 cups All-Purpose Flour
• 4 Chicken Egg (large)
• 2 cups Panko (breadcrumbs)
• 1 tbsp Smoked Paprika
• 1 tbsp Turmeric
• 2 Kosher Salt (to taste for seasoning rings; to taste for sauce)
• 2 tbsp Parsley (chopped)
• 2 tbsp Olive Oil
• 1 Shallot (thinly sliced)
• 4 Garlic (thinly sliced cloves)
• ¼ cup Harissa
• 1 cup Labneh
• 1 Lemon (juice and zest)
• 1 Water (as needed to thin sauce)

Instructions

1. 1

   For the Harissa Labneh: In a small frying pan, heat olive oil over medium heat. Add sliced shallot and garlic. Sauté for 3–4 minutes, until golden around the edges.

2. 2

   Stir in the harissa and cook for another 3–4 minutes, until it deepens in color.

3. 3

   In a large bowl, add the labneh, then spoon the hot harissa–shallot mixture over it. Add the lemon zest, lemon juice, and salt, and thin with a splash of water if needed. Mix until fully combined and set aside.

4. 4

   For the Fried Honeynut Squash Rings: Preheat a large pot of vegetable oil to 350°F.

5. 5

   Peel the honeynut squashes and cut into 1/4-inch slices. Use a small cookie cutter to remove the centers.

6. 6

   Place the flour, eggs, and panko breadcrumbs into three separate baking pans. Season both the flour and panko with smoked paprika, turmeric, and salt.

7. 7

   Coat the squash rings in the seasoned flour, then dip them into the beaten eggs, and finally coat them in the seasoned panko.

8. 8

   Place the breaded rings on a wire rack set over a sheet pan.

9. 9

   Fry the squash rings in batches of 6-8 for about 4 minutes, or until deeply golden and cooked through.

10. 10

    Immediately season with salt and chopped parsley after removing them from the oil.

11. 11

    Arrange the fried honeynut squash rings on a serving platter alongside the harissa labneh dip. Serve immediately.