Zucchini Parmesan Crisps

We have a LOT of zucchini coming from our garden right now! I’ve been looking on Pinterest for new zucchini recipes to make, and this is one of them! I have to say, I didn’t love these, and they sure are messy to make (all that dipping before frying).

rating: 6

Zucchini Parmesan Crisps
(http://damndelicious.net/)

serves 4
time needed: 25 min.

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:

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
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. Transfer to a paper towel-lined plate.
Serve immediately.

photo 2

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