BEST ZUCCHINI PARMESAN CRISPS RECIPE

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.

NOTES:
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Source : https://damndelicious.net/2014/02/24/zucchini-parmesan-crisps/

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