Zucchini Parmesan Crisps

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Damn Delicious

Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(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

American Beginner Dairy Eggs ...

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Preparation

Inline ingredients (beta)

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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.

Chef’s notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Skill Level

other

Zucchini Parmesan Crisps

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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