Golden Zucchini Parmesan Crisps

This crispy zucchini parmesan recipe transforms humble summer squash into an irresistible appetizer that disappears within minutes at my gatherings. The golden, crunchy exterior gives way to tender zucchini inside, creating the perfect bite that even vegetable skeptics can't resist.

I discovered this recipe during a particularly prolific zucchini harvest from my garden when I was desperately seeking new ways to use the seemingly endless supply. These crisps have since become my go to entertaining appetizer, especially when I need something impressive without much fuss.

Ingredients

• Fresh zucchini: select medium firm zucchini for best results as they contain less water
• Panko breadcrumbs: creates an extraordinarily crispy coating that regular breadcrumbs simply cannot match
• Freshly grated Parmesan: avoid pre grated varieties which contain anti caking agents that prevent proper melting
• All purpose flour: helps the egg wash adhere to the zucchini slices
• Eggs: creates the perfect binding layer between the zucchini and crispy coating
• Vegetable oil: high smoke point makes it ideal for achieving that perfect golden brown finish

Step-by-Step Instructions

Salt and Rest:

Arrange thinly sliced zucchini rounds on a paper towel lined baking sheet and sprinkle with salt. This critical 15 minute rest draws out excess moisture which is the secret to achieving truly crispy results. You will actually see water beads forming on the surface of the zucchini.

Heat Oil:

Pour vegetable oil into a cast iron skillet to about 1/4 inch depth and heat over medium high heat. The ideal temperature is around 350°F where a small piece of bread sizzles immediately when dropped in but doesn't burn quickly.

Prepare Coating Station:

Combine the panko breadcrumbs and freshly grated parmesan in a bowl, whisking to distribute evenly. Set up your dredging station with flour in one dish, beaten eggs in another, and the panko parmesan mixture in a third.

Coat Zucchini:

Working with a few slices at a time, dredge each zucchini round first in flour, shaking off excess, then dip fully into the beaten egg, allowing excess to drip off. Finally press firmly into the panko parmesan mixture, ensuring an even coating on both sides.

Fry to Perfection:

Carefully place 5 to 6 coated zucchini rounds into the hot oil, being careful not to overcrowd which would lower the oil temperature. Fry until the undersides are golden brown, about 1 minute, then flip once and fry the other side until equally golden and crisp.

Drain and Serve:

Transfer the fried zucchini rounds to a paper towel lined plate to absorb excess oil. Serve immediately while still hot and maximally crispy for the best texture and flavor experience.

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My Italian grandmother would make a similar dish every summer, though she called them "zucchini fritti." The addition of panko is my modern twist that makes them even crispier than her traditional version. Every time I make these, I think of her kitchen and how she taught me that simple ingredients can create the most memorable dishes.

Make Ahead Options

While these zucchini crisps are absolutely best when freshly made, you can prepare them partially in advance when entertaining. Complete the salting step and prepare your dredging stations up to two hours before guests arrive. Then simply coat and fry the zucchini when you're ready to serve. I've found this approach reduces last minute stress while still ensuring that crispy texture everyone loves.

Perfect Dipping Companions

These crispy zucchini rounds are delicious on their own, but pairing them with the right dip elevates them to restaurant quality. My family's favorite is a simple lemon garlic aioli made with mayonnaise, fresh garlic, lemon juice and zest. A classic marinara also works beautifully, creating a lighter version of eggplant parmesan flavors. For a crowd, I often serve both options and watch as everyone develops their preference.

Transforming Leftovers

Should you happen to have leftovers, they can be reinvented the next day. While they won't maintain their original crispiness, chop them up and add them to a pasta dish with fresh tomatoes and additional parmesan for a quick dinner. Alternatively, layer them in a small baking dish with marinara and mozzarella, then bake until bubbly for mini zucchini parmesan stacks. This approach gives them new life rather than attempting to recreate their original texture.

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Frequently Asked Questions

→ What oil is best for frying zucchini crisps?

Vegetable oil works best as it has a high smoke point and provides a neutral taste for frying zucchini crisps.

→ Can I bake instead of frying the zucchini crisps?

Yes, you can bake them. Place coated zucchini slices on a baking sheet and bake at 425°F for 20 minutes, flipping halfway.

→ How do I prevent the zucchini from getting soggy?

Salt the zucchini slices and let them sit for 15 minutes to draw out excess moisture before cooking.

→ What is Panko, and can I substitute it?

Panko is a Japanese-style breadcrumb that provides extra crispiness. You can substitute it with regular breadcrumbs, though the texture may differ.

→ Can I use other cheeses besides Parmesan?

Yes, you can substitute Parmesan with Pecorino Romano or a finely grated hard cheese for a similar taste and texture.