Zucchini Parmesan Crisps

4 servings

30 min

Thin zucchini rounds breaded with Panko and Parmesan, then pan-fried until golden and crispy.

prepLine baking sheet with paper towels
1 cup / 240 ml vegetable oil	Heat oil in skillet over medium-high heat		Fry zucchini in batches until golden, ~1 min per side	Serve immediately
2 medium zucchini, thinly sliced to 1/4-inch thick rounds	Salt zucchini, let stand 15 min	Dredge zucchini in flour, dip in egg, coat with Panko mixture
1 cup / 100 g Panko	Combine Panko and Parmesan
1/2 cup / 50 g freshly grated Parmesan
1/2 cup / 60 g all-purpose flour
2 large eggs, beaten

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