Zucchini Parmesan Crisps
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
American, International
Zucchini Parmesan Crisps
Description
Zucchini Parmesan Crisps feature thinly sliced zucchini rounds that are salted and left to draw out moisture before being dredged in flour, dipped in beaten eggs, and coated with a mixture of panko breadcrumbs and freshly grated Parmesan cheese. The use of panko provides a light, airy crunch, complemented by the savory, slightly nutty flavor of Parmesan. Cooking quickly in hot vegetable oil yields evenly golden, crispy discs that retain some zucchini tenderness beneath the crust.
The frying is done in batches in a cast iron skillet to maintain oil temperature and avoid overcrowding. After frying, the crisps are drained on paper towels to absorb excess oil and ideally served right away for best texture. These crisps make a convenient finger food or snack and can accompany dips or be served alongside meals that benefit from a crunchy vegetable component.
The recipe highlights the use of Japanese-style panko breadcrumbs, which differ from traditional breadcrumbs by providing a lighter texture. Freshly grated Parmesan cheese in the breadcrumb mixture adds distinct flavor and helps bind the coating. The brief resting step after salting ensures a better final texture.
Ingredients
- 1 cup vegetable oil
- 1 cup panko breadcrumbs
- ½ cup Parmesan Cheese freshly grated
- 2 zucchini thinly sliced to 1/4-inch thick rounds, medium
- ½ cup all-purpose flour
- 2 egg beaten, large
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.
Notes
- Panko breadcrumbs are a lighter, flakier breadcrumb commonly found in the Asian foods section that create a crispier coating than regular breadcrumbs.
- Salt the zucchini slices and let them rest to draw out moisture, which helps achieve a crispier result during frying.
- Serve the zucchini crisps immediately after frying to maintain their crunch; leftovers lose crispness quickly.
User Reviews
Overall Rating
4.8
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