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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Your recipe was featured on Ziplist. I am incapable of frying so I will try baking these. Probably I will dip them is Sriracha sauce. I had a look around while I was here and pinned other recipes as well.
I’m going gluten free so I’m wondering what one would use instead of flour and panko?
Caroline, there are gluten-free flours and gluten-free Panko that are available at grocery stores to use as substitutions.
Instead of flour you can use potato flour or rice flour, and for Panko you can use instant potato flakes, I have used instant potato flakes instead of Panko and it does work. I’m Gluten-Free as well so I substitute when I can.
I made these using brown rice flour, and corn meal instead of panko. I also added garlic salt to boost the flavor of the park. Turned out great
How about tossing some cayenne in with the Panko to give them a little zip?
Sounds amazing. I was actually thinking about adding in creole seasoning next time I make this.
These look amazing, but I think I’d rather bake than deep-fry them. I’ll give ’em a shot that way!
Oh… love these Chung-Ah. I am a snacker too, and since becoming a stay at home mom oohh its even worse because I’m around the frig and pantry all day long!!
These look amazing! Totally trying it and dipping these bad boys in marinara sauce! YUM!
These are gorgeous and look delicious, Chung-Ah! Pinning now so that I remember to make them when I have an overflow of zucchini from the garden this summer. 🙂
You know cucumbers are healthy and pickles are made from cucumbers and fried pickles are round and oh so good fried. (works for me)
I love fried zucchini. They are so good and the ultimate form of snacking!
Anyone tried baking these? If so, what temp and for how long?
450 degrees for 20-30 minutes. I made the baked version a while back when the recipe was posted all over Facebook. This is the recipe I based mine off of: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe.html
Enjoy!
THANKS !!! I DON’T LIKE ZUCCHINI (unless it’s the yellow ones we get only in summer – in Canada) BUT since I’m DESPERATE for something crunchy & healthy I will try baking these.
I’ve baked them without any of the dipping or flour or parm. Cut pretty thin and then bake at a low temp (about 200) for 2 hours. can sprinkle with parm after that and they are incredible delicious!
I just bought some zucchinis and have to make these! They look delicious and such a healthy alternative to chips! 🙂
Look way better than chips for snacking! Making some today – so I can pick the rest of the day.
Looks good! I could also see this batter used on sliced pickles.
And maybe summer squash as well?
I’ve made the fries but will definitely make these soon!
I know I won’t be able to stop eating them so I might try baking them…or not. They looks so golden and crispy!
If you make a yummy tzatziki (Sp??) sauce – it’s SUPER yummy and still healthy. LOVE LOVE LOVE IT!!! Thank you. 🙂
I would inhale these crisps! Love the parmesan.
Chung-Ah, I am the same way when it comes to snacking… it’s a constant habit of mine. But, these are definitely perfect… and gorgeous, by the way!
These look so so yummy, I could imagine devouring them all soo quickly. For some reason, I’m super tempted to dip them in tzatziki…sounds delish! Pinned 🙂
Yes that is a great addition to the zucchini crisps! Sour cream with a little added garlic is delicious too.
That sounds sooo good Rachel!!! Greek Cucumber Yogurt sauce!!! Yummy!!!!
This will come in handy when I am over-run with zucchini in the summertime. Can’t wait for that! These look delicious!
This is my kind of snack! Scrumptious!