Zucchini Parmesan Crisps
30 min4 servings
Thin zucchini rounds breaded with Panko and Parmesan, then pan-fried until golden and crispy.
| prepLine baking sheet with paper towels | ||||
| 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 | ||
| 100 g Panko | Combine Panko and Parmesan | |||
| 50 g freshly grated Parmesan | ||||
| 60 g all-purpose flour | ||||
| 2 large eggs, beaten | ||||
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