- 2 large eggs, beaten
- 1/2 c all-purpose flour
- 1 c Panko
- 2 zucchinis, thinly sliced to 1/4-inch-thick rounds
- 1/2 c grated Parmesan cheese
- 1/2 c vegetable oil
Place a large skillet on the stove and turn the heat to medium-high.
Add vegetable oil and allow it to become hot.
Add Parmesan cheese and Panko into a large mixing bowl. Whisk until well mixed.
Dip each zucchini slice into the flour, eggs, and the Panko mixture. Press it until well coated. Repeat the process with the rest of the zucchini slices.
Put the coated zucchini slices into the hot skillet in batches, then cook each side for a minute or until they become crispy.
Place the Zucchini Parmesan Crisps onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the zucchini slices.
Serve right away. Enjoy!
Always serve these Zucchini Parmesan Crisps hot for the best result. You can serve these treats with your favorite dipping sauces. Nutrition Facts: Servings Per Container 4 Calories 315.1 | Calories from Fat 133.2 % Daily Value* | Total Fat 14.8 g23% | Saturated Fat 3.8 g19% | Trans Fat 0.2g | Cholesterol 102.5 mg34% | Sodium 420.5mg18% | Total Carbohydrate 31.7 g11% | Dietary Fiber 1.7g7% | Sugars 2.1g | Protein 13.4 g27%