Zucchini Parmesan Crisps

• Vegetarian

• Produce

  • 2 Zucchinis

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Bread & Baked Goods

  • 1 cup Panko

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on damndelicious.net

Description

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.