Zucchini Parmesan Crisps (Print Version)
# Ingredients:
01 -
1 cup vegetable oil
02 -
1 cup Panko breadcrumbs
03 -
½ cup freshly grated Parmesan cheese
04 -
2 medium zucchini, thinly sliced to 1/4-inch thick rounds
05 -
½ cup all-purpose flour
06 -
2 large eggs, beaten
07 -
Salt, to taste
# Instructions:
01 -
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.
02 -
Heat vegetable oil in a large cast iron skillet over medium high heat.
03 -
In a large bowl, combine Panko and Parmesan; set aside.
04 -
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
05 -
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.
06 -
Serve immediately while hot and crispy.
# Notes:
01 -
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
02 -
Letting the zucchini stand with salt helps draw out excess moisture for crispier results.