Zucchini Parmesan Crisps
I love these crispy, cheesy zuchinni bites, especially alongside soup. You can also bake these, but they won't be quite as crispy: 450° for 20-30 minutes.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | vegetable oil |
| 1 cup | Panko* or GF bread crumbs |
| 1/2 cup | grated Parmesan cheese |
| 2 | zucchini, thinly sliced to 1/4" thick rounds |
| 1/2 cup | flour all-purpose, or gluten free mix |
| 2 | large eggs |
Directions:
Heat vegetable oil in 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 mixure, pressing to coat.
Add zucchine rounds to the skillet, 5 or 6 at t atime, and cook until evenly golden and crisp, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.
Notes: *Panko ia a Japanese-style breadcrumb and can be found in teh Asian section of your local grocery store.
Revised from Source: https://damndelicious.net/2014/02/24/zucchini-parmesan-crisps/
