1 delicata squash
About 1 cup flour
1/4 cup whole milk
About 1 cup Ritz cracker crumbs (1/2 sleeve, ground in a food processor)
1/4 cup panko breadcrumbs
1/2 cup grated Parmigiano-Reggiano cheese
A few tablespoons finely chopped flat-leaf parsley
Olive oil, for shallow-frying
Preheat the oven to 250°F. Set a rack over a baking sheet.
Cut off the ends of the squash and use a spoon to empty out the seeds from each end. Slice the squash into very thin rings, no more than 1/8-inch thick. Salt the rings and drain on paper towels for a few minutes while the oven heats.
Line up 3 shallow bowls on the counter: Spread out the flour in one, beat the eggs in the second, and mix together the Ritz crumbs, panko, Parm, and parsley in the third.
Heat a shallow layer of olive oil (about 1/4 inch) in a large skillet over medium to medium-high heat.
Working in batches, coat the rings in the flour, then the egg, then the crumbs, and fry until golden on both sides and very crisp. Drain on the rackon the baking sheet and keep warm and crispy in the oven as you work.