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
# 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 and let stand for 15 minutes.
02 -
Heat vegetable oil in a large cast iron skillet over medium-high heat.
03 -
In a large bowl, combine Panko breadcrumbs and grated Parmesan cheese. Set aside.
04 -
Working in batches, dredge zucchini rounds in flour, dip into beaten eggs, then dredge in the Panko mixture, pressing gently to coat.
05 -
Add coated 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 still warm and crispy.
# Notes:
01 -
Allow the zucchini to rest with salt to draw out moisture, ensuring crispier results.
02 -
Panko breadcrumbs can be found in the Asian section of most grocery stores.