Zucchini Parmesan Crisps
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.84 out of 5 stars
(31)
Ingredients
4 servings
- 1 cup vegetable oil
- 1 cup Panko*
- ½ cup freshly grated Parmesan
- 2 medium zucchini, thinly sliced to 1/4-inch thick rounds
- ½ cup all-purpose flour
- 2 large eggs, beaten
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Preparation
Step 1
Heat vegetable oil in a large cast iron skillet over medium high heat.
Step 2
In a large bowl, combine Panko and Parmesan; set aside.
Step 3
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Step 4
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Step 5
Serve immediately.
Step 6
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Chef's notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
