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