Zucchini Parmesan Crisps

Every summer when zucchini is overflowing in my garden or stacked high at the farmers market, I turn to these zucchini parmesan crisps for an easy irresistible snack. Crisp and golden on the outside with tender zucchini inside they are perfect for using up a bumper crop and always disappear within minutes of coming off the skillet.

I made these on a whim during a family BBQ and they were gone before I set down the platter. Now my friends ask for them every summer.

Ingredients

• Vegetable oil: creates an even crispy coating for frying Make sure it is fresh for best flavor
• Panko breadcrumbs: deliver ultimate crunch Look for Japanese-style for airy texture
• Parmesan cheese: brings a salty savory boost Freshly grated gives the best melt and taste
• Zucchini: is the star Choose firm glossy medium zucchini without blemishes or soft spots
• All purpose flour: sticks the egg to the zucchini Use unbleached for a lighter taste and texture
• Eggs: help the crumb coating cling well Use large eggs for consistency in binding

Step-by-Step Instructions

Prep the Zucchini:

Slice your zucchini into even one quarter inch rounds so they cook evenly Arrange flat on a paper towel lined baking sheet and sprinkle with a small pinch of salt Let them stand fifteen minutes so extra moisture draws out Pat with more towel to dry before breading

Mix the Breading:

In a roomy bowl stir together panko and grated parmesan until well combined This will be your crisp coating

Prepare the Dredge:

Set up three shallow bowls for easy dipping Fill one with flour another with beaten eggs and the last with your panko Parmesan mixture

Dredge the Zucchini:

Take a zucchini slice and roll in flour tapping off extra Next dip completely in egg so it is well coated Finally press both sides into the panko Parmesan mix making sure each round is generously covered Repeat for all slices

Fry the Crisps:

Heat vegetable oil in a cast iron skillet over medium high until a tiny piece of panko sizzles when dropped in Working in batches add five or six zucchini slices in a single layer Fry for about one minute per side or until each is deep golden and crisp Use tongs to turn and cook evenly

Drain and Serve:

Move fried rounds to a fresh paper towel lined plate so any oil drips away Serve hot and crisp for the best texture

Save

I love the nutty flavor that fresh Parmigiano Reggiano adds here I once tried using pre grated cheese in a rush and it just was not the same Real fresh grated is worth the few extra minutes

Storage Tips

If you have leftovers store them in an airtight container lined with paper towel Place in the fridge and reheat crisps in a hot oven or skillet to get the coating crunchy again Microwaving will make them soft so I recommend skipping that

Ingredient Substitutions

You can swap Panko for regular breadcrumbs in a pinch just note the crisps will be less airy For a gluten free version use gluten free flour and breadcrumbs If you want a sharper cheese try replacing some Parmesan with Pecorino Romano

Serving Suggestions

Serve these as an appetizer with a side of warm marinara sauce or ranch for dipping For a heartier meal try pairing with grilled chicken or tossing on top of a summer salad They also make a great crunchy addition to vegetarian wraps

Cultural Context

Panko gives these crisps their signature extra crunchy coating and comes from Japanese cooking traditions The combination of zucchini and Parmesan is classic in Italian kitchens but this dish is a true blend of global flavors By joining both styles you get a unique snack that feels familiar and fresh at once

Recipe Questions

→ Can I use a different cheese besides parmesan?

Yes, you can substitute with pecorino romano or asiago for a similar salty and nutty flavor.

→ How do I keep the crisps from getting soggy?

Drain sliced zucchini and pat dry before coating. Fry in hot oil and serve immediately for peak crunch.

→ Is it possible to bake instead of fry?

Yes, arrange coated zucchini on a wire rack over a baking sheet and bake at 425°F until golden and crisp.

→ What are the best dipping sauces for these crisps?

Marinara, ranch, or garlic aioli work wonderfully as accompaniments to enhance the flavors.

→ Can I make these in advance?

Fried zucchini is best fresh, but you can prepare and bread rounds ahead, then fry just before serving.