Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins | Yield: 4 SERVINGS
These zucchini, Parmesan crisps are an amazing and healthy snack that is insanely addicting. And these are very crispy and crunchy! To make this tasty snack, all you need are eggs, Parmesan cheese, Panko, all-purpose flour, and zucchini. These ingredients you can easily find in your cupboard. So whenever you want to whip this up, you can easily do so. To serve, enjoy these zucchini, Parmesan crisps with your preferred dips such as Ranch or marinara sauce.
These crisps are very addictive, I can finish the whole thing myself in a single sitting. These bad boys are coated in flour, whisked eggs, and Panko mixture, then fried to crispy perfection! If you are looking for a healthy snack, then these zucchini, Parmesan crisps are a great option.
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I always have a bountiful zucchini, and this recipe is an awesome way to use them up. This is also incredible if you are searching for a healthier snack for your picky eaters. These glorious addicting crisps are a must and surely for keeps!
INGREDIENTS
2 large eggs, beaten
1/2 c. vegetable oil
1/2 c. grated Parmesan cheese
1 c Panko
1/2 c. all-purpose flour
2 zucchinis, thinly sliced to 1/4” thick rounds
HOW TO MAKE ZUCCHINI PARMESAN CRISPS
Step 1: In a large skillet, heat the vegetable oil over medium-high heat.
Step 2: In the meantime, combine the Panko and Parmesan in a large bowl. Set aside.
Step 3: Dredge the zucchini rounds in flour, then coat in the eggs, and dredge in the Panko mixture, pressing the rounds to coat well. Do this in batches.
Step 4: Once the oil is hot, add the zucchini rounds into the skillet about 5 to 6 pieces at a time. Cook for about 1 minute per side until crispy and evenly golden. On a paper towel-lined plate, transfer the cooked zucchini rounds.
Step 5: Serve the zucchini, Parmesan crisps right away. Enjoy!
Ingredients
- 2 large eggs, beaten
- 1/2 c. vegetable oil
- 1/2 c. grated Parmesan cheese
- 1 c Panko
- 1/2 c. all-purpose flour
- 2 zucchinis, thinly sliced to 1/4” thick rounds
Instructions
Step 1: In a large skillet, heat the vegetable oil over medium-high heat.
Step 2: In the meantime, combine the Panko and Parmesan in a large bowl. Set aside.
Step 3: Dredge the zucchini rounds in flour, then coat in the eggs, and dredge in the Panko mixture, pressing the rounds to coat well. Do this in batches.
Step 4: Once the oil is hot, add the zucchini rounds into the skillet about 5 to 6 pieces at a time. Cook for about 1 minute per side until crispy and evenly golden. On a paper towel-lined plate, transfer the cooked zucchini rounds.
Step 5: Serve the zucchini, Parmesan crisps right away. Enjoy!
