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Honeynut Squash Rings with Harissa Labneh - For the Harissa Labneh: 2 tablespoons olive oil 1 shallot, thinly sliced 4 garlic cloves, thinly sliced ¼ cup spicy harissa 1 cup labneh 1 lemon, juice and zest Kosher salt, to taste Cold water, as needed ​ For the Honeynut Squash Rings: Vegetable oil, for frying 5 honeynut squashes, peeled 2 cups all-purpose flour 4 large eggs 2 cups panko breadcrumbs 1 tablespoon smoked paprika 1 tablespoon turmeric Kosher salt, to taste 2 tablespoons chopped parsley Instructions 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. Stir in the harissa and cook for another 3–4 minutes, until it deepens in color. 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. ​ For the Fried Honeynut Squash Rings: Preheat a large pot of vegetable oil to 350°F.  Cut the honeynut squashes into ¼-inch slices. Use a small cookie cutter to remove the centers (you can reserve the centers to roast for another use, such as a salad). Place the flour, eggs, and panko breadcrumbs into three separate 9x9 baking pans. Season both the flour and panko with smoked paprika, turmeric, and salt. Coat the squash rings in the seasoned flour, then dip them into the eggs, and finally coat them in the seasoned panko. Place the breaded rings on a wire rack set over a sheet pan. Fry the squash rings in batches of 6-8 for about 4 minutes, or until deeply golden and cooked through. Immediately season with salt and chopped parsley after removing them from the oil. Arrange the fried honeynut squash rings on a serving platter alongside a small bowl of the harissa labneh. Serve immediately. #cooking #recipe #deepfrying