Zucchini Parmesan Crisps

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Ingredients

  • 1/2 cup vegetable oil
  • 1 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

Directions

  1. Heat vegetable oil in a large skillet over medium high heat.

  2. In a large bowl, combine Panko and Parmesan; set 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.

  5. Transfer to a paper towel-lined plate. Serve immediately.

Source

Recipe Courtesy of damndelicious.net website

Tags

zucchini