Zucchini Parmesam Crisps
| Cuisine | : | European |
| Calories | : | 100 |
| Type | : | Eggetarian |
| Serving Size | : | 4 |
| Course | : | Appetizer |
| Preparation Time | : | 25 Min |
INGREDIENTS
| No | Ingredient | Quantity | Measure Type |
|---|---|---|---|
| 1 | Vegetable oil | 1/2 | Cup |
| 2 | panko | 1 | Cup |
| 3 | grated parmesan cheese | 1/2 | Cup |
| 4 | Zucchini | 2 | Piece |
| 5 | All-purpose flour | 1/2 | Cup |
| 6 | Egg | 2 | large |
Recipe Details
These zucchini crisps are baked and not fried, but still crunchy and addicting!
Cooking Instructions
- 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.
Garnishing Instructions
Not available.
Serving Instructions
Serve immediately.