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
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NO way could I be trusted anywhere near a basket of these crispy golden chips. This is like having a serving of vegetables right?
Exactly! I love the way you think, Erin!
Chung-Ah, do you think these could be fried then reheated in the oven without losing the crispiness?
Unfortunately, these are really best when fried and served immediately as the crispness will lose out over time.
How long after frying will they retain the crispness? I was thinking of frying and cooling and serving with ranch dip but I don’t want to make them too early in the day when friends are coming around 6:30.
This is really best when served immediately – about 5-10 minutes after cooking.
I am the same way. . grazing all day long. . it doesn’t help that we work from home huh? anyway, I will also skip dinner if I’ve munched too much on any given day . . dude, I would devour a big plate of these. . love!
These are fabulous!! Fried zuc is simply delicious!
what a great snack alternative to potato chips!
Another pin worthy recipe. I can’t wait till I get zukes in the garden now! Though I will need to bake it… frying smokes up my house too much.
I love snacking! Especially in the form of crunchy, crispy and cheese zucchini parmesan crisps! I have been going through a zucchini addiction lately, so I am stoked to have another way to feed (literally!) my new obsession! Pinned!
Good morning!
No doubt this recipe is damn delicious. I have already ‘pin’ . I love zucchini.
what a great snack!
Girl I would not be able to stop eating these either! And I’d way rather graze on a variety of stuff than eat 1 big dinner. I mean, snacking & variety makes the world go round 🙂
very delicious! 😀
Definitely better than donut holes, in more ways than one. And that crust?! Amazing.
Looks good, but a ton of carbs for such a small amount. Makes me wonder how heart healthy it actually is.
I’m a very low carber, myself (keto) and I love that Chungah included this in her New Year’s Eve Appetizer Round-up! I often have to keto-fy recipes and have gotten used to it! The bulk of the carbs are in the breading method, so, that’s what I will modify. I’ve always done ‘EB’ (egg wash and breading) instead of the traditional chef’s ‘FEB’ (flour, egg wash, breading), so, I will dip into egg wash and then bread them with finely grated pork rinds mixed with freshly ground parmesan (that I will probably add a little Italian seasoning or parsley to) and it will be just fine! Thanks for including this, Chungah!!!