Zucchini Parmesan Crisps

Shon Borneman

By
@shonok

These make a wonderful side dish or just eat them alone. My kids don't like zucchini, or so they say, but they will eat this.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

1/2 c
vegetable oil
1 c
panko bread crumbs
1/2 c
grated parmesan cheese
2 large
zucchinis, thinly sliced to 1/4­inch thick rounds
1/2 c
all purpose flour
2 large
eggs, beaten
salt & pepper to taste
green onion, finely chopped, for garnish

Directions Step-By-Step

1
Heat vegetable oil in a large skillet over medium high heat.
2
In a large bowl, combine Panko and Parmesan; In another bowl, beat 2 eggs. Set both aside.
3
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko
mixture, pressing to coat.
4
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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids