If you’re looking for a simple, delicious, and vegan-friendly appetizer or snack, these Zucchini Parmesan Crisps are the perfect choice. This recipe combines the mild, refreshing flavor of zucchini with the savory crunch of a Panko-Parmesan coating. It’s quick to prepare and makes for a fantastic addition to any meal or gathering.
Ingredients:
- 1 cup vegetable oil
- 1 cup Panko breadcrumbs
- ½ cup freshly grated vegan Parmesan
- 2 medium zucchini, thinly sliced to 1/4-inch thick rounds
- ½ cup all-purpose flour
- 2 large vegan eggs, beaten
Directions:
- Prepare the Oil: Heat the vegetable oil in a large cast iron skillet over medium-high heat.
- Mix the Coating: In a large bowl, combine the Panko breadcrumbs and grated vegan Parmesan; set aside.
- Dredge the Zucchini: Working in batches, dredge the zucchini rounds in flour, dip them into the beaten vegan eggs, and then dredge them in the Panko mixture, pressing to coat.
- Fry the Zucchini: Add the coated zucchini rounds to the skillet, 5 or 6 at a time, and cook until they are evenly golden and crispy, about 1 minute on each side.
- Serve: Transfer the fried zucchini rounds to a paper towel-lined plate to drain excess oil. Serve immediately and enjoy!
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 180 kcal per serving
- Servings: 4 servings
Tips for the Best Zucchini Parmesan Crisps:
- Thin Slices: Make sure to slice the zucchini thinly and evenly to ensure they cook uniformly and become crispy.
- Hot Oil: Ensure the oil is hot enough before adding the zucchini to prevent them from becoming soggy.
- Fresh Parmesan: Use freshly grated vegan Parmesan for the best flavor and texture.
Conclusion
These Zucchini Parmesan Crisps are a fantastic way to enjoy zucchini. Whether you’re making them as a side dish, a snack, or an appetizer, they’re sure to be a hit. The recipe is easy to follow and yields deliciously crispy results every time. Enjoy this vegan twist on a classic favorite!
Zucchini Parmesan Crisps
- Total Time: 20 minutes
- Yield: 4 1x
Description
Zucchini Parmesan Crisps are a delightful twist on traditional fried snacks, offering a lighter, crispier alternative that’s just as satisfying. Made with simple ingredients, these crisps feature thinly sliced zucchini coated in a savory blend of Panko breadcrumbs and freshly grated Parmesan, fried to golden perfection. This dish is not only a crowd-pleaser but also a fantastic way to incorporate more vegetables into your diet.
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 the 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 and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 180