4.8 from 93 votes
Zucchini Parmesan Crisps
Zucchini Parmesan Crisps transform thin, salted zucchini slices into a crispy, browned snack or side dish through a coating of flour, beaten egg, and a mixture of panko breadcrumbs and grated Parmesan cheese. The zucchini rounds achieve a golden, crunchy crust from frying in vegetable oil, while remaining tender inside. This recipe showcases how panko and Parmesan together create a flavorful, textured coating that crisps quickly during brief frying. It is best served immediately to keep the crisps crunchy and works well as an appetizer or side.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
servings
Course:
Appetizer
Cuisine:
American, International
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.
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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.