Zucchini Parmesan Crisps
Perfectly golden brown parmesan-crusted zucchini slices (to use up all that summer zucchini!). So crispy, so good!
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
Equipment
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.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.