Zucchini Parmesan Crisps (Print-Friendly Version)
Crispy, golden zucchini rounds coated with parmesan and panko—perfect for sharing and savoring summer’s best flavors.
# List of Ingredients:
→ Main Ingredients
01 -
2 medium zucchini, sliced into 6 mm rounds
02 -
1 cup (240 ml) vegetable oil
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1/2 cup (60 g) all-purpose flour
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2 large eggs, beaten
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1 cup (50 g) Panko breadcrumbs
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1/2 cup (50 g) freshly grated Parmesan cheese
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Salt, to taste
# How to Prepare:
01 -
Arrange the zucchini slices in a single layer on a lined baking sheet and sprinkle with salt. Let stand for 15 minutes to draw out excess moisture.
02 -
Pour vegetable oil into a large cast iron skillet and heat over medium-high until shimmering.
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In a bowl, blend Panko breadcrumbs and grated Parmesan until evenly mixed. Set aside.
04 -
In batches, coat each zucchini round first in flour, then dip into beaten eggs, and finally press into the Panko-Parmesan mixture to ensure complete coverage.
05 -
Working in portions of 5 or 6 slices at a time, fry zucchini rounds in hot oil for approximately 1 minute per side, or until golden and crisp. Remove and transfer to a plate lined with paper towels to drain.
06 -
Serve the zucchini crisps immediately while hot and crispy.
# Additional Information:
01 -
Panko breadcrumbs provide extra-crispy texture; available in most grocery stores in the Asian section.