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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I’ve just made this and it turned out delicious! Yum!
Hi ! Nice to meet you !
I’ m italian but I live in London, I hope to find Panko breadcrumb. I think that this recipe is very good !
I would like to know where to buy Emeril,s creole seasoning please ?
I live near GraftoninN.S.W. and shopping can be limited. perhaps I can
Order it on line. Would appreciate your assistance. Your recipes are fabulous.
I have twin granddaughters aged six and one of them is an avid little chef.
Absolutely adores cooking and reading recipes. I think many of yours would be great
for her to try. She is watched with care, but amazing and incredibly patient.
Thanks heaps, hope to hear from you soon
Wendy
Wendy, you can actually make Emeril’s Essence right at home using simple pantry spices. Here is the link to the recipe: https://damndelicious.net/2013/09/17/potato-corn-chowder/.
These are fabulous when dipped in a thick Ranch dressing….
I am vegetarian and don’t eat eggs. is there a substitute that you know of?
You can try substituting milk. Hope that helps!
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I bet these would be good with your sirracha cream sauce! Yum!
To bake these, I think it would work well to dredge them in melted butter. I know that sounds unhealthy, but not very much actually sticks to it, but enough to make the panko nice and golden but still far less fat than deep frying them! 🙂
Hi, I love so many of your recipes!! this looks so good and I plan on making it but it there any substitution for the egg? because My sister has egg allergies.
You can try substituting milk.
Would these be able to be baked in the oven instead of fried?
Yes, absolutely. I’ve never done it myself but I’ve had some of my readers letting me know that they’ve baked them and loved the end result. You will have to adjust baking time as needed though.
Will grow my own zucchini this summer (organic) and will try it then!
Can these be made with Summer squash as well as Zucchini? My kids like summer squash as
I used to fry it with a little butter, olive oil and salt and pepper to taste. I had to hide them or there
would be none left for dinner.
Yes, summer squash would be a wonderful substitute.
Wow, this recipe looks absolutely fabulous! Definitely going to try it this summer. I found your website via a pin http://www.pinterest.com/pin/224617100139455783/
I luv all these fabulous recepes!
I will be trying these soon. Thanks
OMG these are totally awesome…just made them… dipped in bleu cheese… to die for….
Look great, do you think they’d work with eggplant? I have a glut of them at the moment and I’m desperate for new recipes!
Yes, absolutely. You may have to adjust cooking time as needed though.
I do exactly that with eggplant. After frying top with a little main era sace, mozzarella, and fresh basil then stick under broiler for a bit till cheeses goodness melts. YUM! is all I can say!
I also made them using yellow squash. They can be dairy free by substituting therm for Italian spice mix
I’m thinking of using almond flour instead of panko and flour so they will be low carb. Looks good!
Thank you for this low-carb solution!
These look SO FREAKIN’ GOOD! And, yeah, totally irresistible. I love how you styled the bowl with the red and white checked paper! So creative!