Zucchini Parmesan Crisps
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Perfectly golden brown parmesan-crusted zucchini slices (to use up all that summer zucchini!). So crispy, so good!
What do you do with all that summer zucchini just waiting to be used up? Well, we’re going to slice them up real nice, coat them in a Panko-Parm mixture, and cook them until they’re wonderfully crisp and golden brown.
It’s a very sneaky snack/appetizer/side dish situation, and you’ll be consuming all that zucchini in no time.
It’s one of my favorite summer dishes, especially when dipped in Ranch. And even the pickiest eaters will be fighting for these!
Tools For This Recipe
Large cast iron skillet
Zucchini Parmesan Crisps: Frequently Asked Questions
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both Panko and breadcrumbs can both be used as a coating for fried foods, Panko is much more flakier and yields a crunchier, crispier texture.
You’ll want to cut your zucchini into even slices, keeping your oil nice and hot, and space them apart when cooking. This will yield the crispiest zucchini slices!
You can serve these with your favorite dipping sauce like Ranch or marinara sauce.
Zucchini Parmesan Crisps
Ingredients
- 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
Instructions
- 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
Did you make this recipe?
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Delicious but never use poison vegetable oil
A MUST TRY!!! YUMMY
Followed the recipe to the T and it was so good! My whole family ate them fast!
Can I cook these in Air Fryer ? Instead?
Has anyone made these using the oven or an air fryer? Thanks.
Could they be made in an air fryer to avoid frying in oil?
Quick Question. Has anyone done them in the air fryer? If so, how’d they turn out and how long did you cook them for?
I don’t fry-fry anymore but love my air fryer for all things crispy. Do you have an adaptation for the air fryer? Would I use the same recipe? Have you or anyone else here tried that?
These look delicious! Could I cook the zucchini in the air fryer instead of frying. It would be a great way to use up zucchini.
Would I be able to do these in an air fryer?
Got zucchinis just to try this recipe. It was so delicious! Very easy to make and they cook very quick. Did not need any salt or seasonings to make this yummy dish
This is the best zucchini recipe ever! So crisp & tasty. I ‘sweated’ the zucchini first using salt and paper towels to lose excess moisture. Thanks to helpful commenters here, I added onion and garlic powder to the flour and baked on a rack at 425° for 20 minutes. Perfect! Like others, I found that the egg mixture wouldn’t stick to the zucchini, making the panko mix hard to adhere. I may try buttermilk and skip the flour/eggs next time.
Thanks again, Chungah & team!
Forgot to mention that I sprayed the zucchini with olive oil before baking them.
These tasted really good, but the egg didn’t adhere well to the floured zucchini, so the delicious panko-parmesan breading didn’t stick uniformly. Is there a fix for this? I would love to make this again if I thought the coating would stick better. Thank you for the recipe.
I had the same problem, as have a few others here. Try using buttermilk next time instead of the flour and eggs. I’m going try it next time I make these.
Why didn’t the egg stick to the zucchini otherwise they were delicious
I love this recipe. So delicious
Can these be done in an air fryer?
Thanks.
can these be baked in the oven? if so, what temp would you recommend? these look delicious!
425° for 20 minutes. I used a rack.
Sorry,my comment on rudeness was to the lady that corrected someone.
I found these to be great!Hope I said that correctly.lol
These are great. Next time, I will dry the zucchini slices before putting them in the flour. I think this will help more of the crust to stay on the zucchini.
Thanks so much for this recipe.
Can these be made in an air fryer?
How rude of you.You should apologize.
These can be made in air fryer.I spray with them with Pam after I put them in the air fryer.Keeps the coating on
What temp and how long do you cook in AF?