Pin it
These zucchini Parmesan crisps transform humble summer squash into irresistible golden coins that disappear from plates almost instantly. Each bite delivers a satisfying crunch that gives way to tender zucchini, while the savory Parmesan adds rich umami flavor throughout. The contrast between the crispy exterior and the juicy interior creates a textural masterpiece that manages to feel both indulgent and light. Perfect as an appetizer, side dish, or anytime snack, these crisps showcase summer produce at its finest.
I discovered this recipe during a summer when my garden produced zucchini faster than I could give it away. After serving these crisps at a backyard gathering, my neighbor tracked me down the next day asking for the recipe. Her teenage son, notorious for avoiding anything green, had devoured half the platter himself. Since then, these crisps have become my secret weapon for vegetable skeptics and a requested favorite at family gatherings.
Essential Ingredients
- Panko breadcrumbs: 1 cup (Japanese-style for maximum crunch)
- Freshly grated Parmesan: ½ cup (from a block)
- Zucchini: 2 medium (firm, unblemished)
- All-purpose flour: ½ cup
- Eggs: 2 large
- Vegetable oil: 1 cup (for frying)
Cooking Instructions
- Preparation:
- Slice zucchini into ¼" rounds, salt to draw out moisture, pat dry
- Coating Station:
- Set up three bowls: flour, beaten eggs, Parmesan-panko mix
- Traditional Frying:
- Fry in 350°F oil 1 minute per side until golden
- Air Fryer Method:
- 400°F for 9-10 minutes, flipping halfway
- Oven Baking:
- 425°F on rack for 20-22 minutes
Pin it
My Italian grandmother made "zucchini fritte" from her garden abundance. I've updated her recipe with panko, but the tradition continues. These crisps became my children's favorite vegetable during picky phases, often served with marinara for dipping.
Serving Suggestions
- Garlic yogurt dip: Greek yogurt + lemon + dill
- Classic marinara sauce
- Lemon aioli with fresh garlic
- Serve alongside grilled proteins
Creative Variations
- Italian Herb: Add oregano/basil to coating
- Spicy Version: Mix in cayenne pepper
- Mexican Twist: Use Cotija cheese + chili powder
- Extra Crispy: Double-coat with breadcrumbs
Pin it
These crisps transform garden abundance into golden magic. They embody summer cooking - simple ingredients elevated through technique. Whether from your garden or farmers market, this recipe turns humble zucchini into the star of any gathering.
Frequently Asked Questions
- → Can I bake these zucchini crisps instead of frying them?
- Yes, you can bake them at 425°F for about 20-25 minutes, flipping halfway through. While they won't be quite as crispy as the fried version, they'll still be delicious and use less oil.
- → Why do I need to salt the zucchini before cooking?
- Salting draws out excess moisture from the zucchini, which is crucial for achieving crispy results. Don't skip this step or your crisps might end up soggy.
- → Can I use regular breadcrumbs instead of panko?
- Yes, though panko gives a lighter, crispier texture. If using regular breadcrumbs, you might want to add a bit more Parmesan to enhance the flavor and crunch.
- → How do I store leftovers and reheat them?
- Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5-7 minutes to restore some crispiness. Avoid using the microwave as it will make them soggy.
- → Can I make these ahead of time for a party?
- These are best served immediately after cooking. If needed, you can prepare the zucchini slices and coating mixtures ahead of time, but wait to coat and fry until just before serving.