Zucchini Parmesan Crisps

Name: Zucchini Parmesan Crisps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 1 cup Panko*; ½ cup freshly grated parmesan; 2 medium zucchini; ½ cup all-purpose flour; 2 large eggs

User Reviews

4.8

93 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Course
Appetizer
Cuisine
American, International

Zucchini Parmesan Crisps

Iris Warren

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Perfectly golden brown parmesan-crusted zucchini slices (to use up all that summer zucchini!). So crispy, so good!

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Ingredients

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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Instructions

Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Season with salt, to taste; let stand 15 minutes.
Heat vegetable oil in a large cast iron skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
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.
Serve immediately.