Zucchini Parmesan Crisps

Yield: 4 servings

Prep: 15

Cook: 10

Total: 25

Perfectly golden brown parmesan-crusted zucchini slices (to use up all that summer zucchini!). So crispy, so good!

4.8 stars (31 ratings)

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.

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