Zucchini Parmesan Crisps
1/2 cvegetable oil
1 cpanko bread crumbs
1/2 cgrated parmesan cheese
2 largezucchinis, thinly sliced to 1/4inch thick rounds
1/2 call purpose flour
2 largeeggs, beaten
·salt & pepper to taste
·green onion, finely chopped, for garnish
How to Make Zucchini Parmesan Crisps
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko and Parmesan; In another bowl, beat 2 eggs. Set both aside.
- Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in 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.