ZUCCHINI PARMESAN CRISPS
I have always been somewhat of a compulsive snacker. It’s how I get through my day. I’ll even skip through dinner so I can have more of a calorie allocation to snacks.
But instead of the usual donut holes I snack on during the day, I decided to try something a little more healthier and something that included veggies and greens. That’s when I found 2 lingering zucchinis and fresh Parmesan in my fridge to make these glorious addicting crisps.
ZUCCHINI PARMESAN CRISPS
yield: 4 SERVINGS prep time: 15 MINUTES cook time: 10 MINUTES total time: 25 MINUTES
A healthy snack that’s incredibly crunchy, crispy and addicting!
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.