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Zucchini Parmesan Crisps Recipe

Zucchini Parmesan Crisps Recipe
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★★★★★

5.2 from 15 reviews

Zucchini Parmesan Crisps are a deliciously crispy and savory snack or appetizer made by coating thinly sliced zucchini rounds with Parmesan cheese and Panko breadcrumbs, then frying until golden. These crisps offer a perfect balance of tender zucchini and crunchy coating, making them an irresistible treat for any occasion.

Ingredients

Scale

Frying Ingredients

  • 1 cup vegetable oil

Breading Mixture

  • 1 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese

Zucchini and Coating

  • 2 medium zucchini, thinly sliced to 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

Seasoning

  • Salt, to taste

Instructions

  1. Prepare Zucchini: Line a baking sheet with paper towels and lay the zucchini slices flat in a single layer. Season with salt to taste and let them stand for 15 minutes to draw out excess moisture, which helps achieve maximum crispiness.
  2. Heat Oil: In a large cast iron skillet, heat the vegetable oil over medium-high heat until hot but not smoking, ready for frying the zucchini crisps.
  3. Mix Breading: In a large bowl, combine the Panko breadcrumbs and freshly grated Parmesan cheese; set this mixture aside for coating.
  4. Coat Zucchini: Working in batches to avoid overcrowding, dredge each zucchini round first in the all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with the Panko-Parmesan mixture, pressing gently to ensure the coating adheres well.
  5. Fry Zucchini: Carefully add 5 or 6 coated zucchini slices to the hot oil in the skillet. Fry them until golden and crispy, about 1 minute on each side. Use a slotted spoon or tongs to transfer the cooked crisps onto a paper towel-lined plate to drain excess oil.
  6. Serve: Serve the zucchini Parmesan crisps immediately while hot and crispy for the best texture and flavor.

Notes

  • Use thin 1/4-inch zucchini slices to ensure quick and even cooking.
  • Salting the zucchini and letting it rest helps remove excess moisture, preventing sogginess.
  • Maintain oil temperature to avoid greasy crisps; if the oil is too cool, the coating will absorb oil rather than crisp.
  • For a healthier alternative, try baking the coated zucchini at 425°F for 15-20 minutes, flipping halfway through.
  • Freshly grated Parmesan is preferred over pre-grated for better flavor and texture.

Nutrition

Keywords: Zucchini Parmesan Crisps, crispy zucchini, fried zucchini, appetizer, vegetarian snack, Panko crusted zucchini

Find it online: https://todayfoodrecipe.com/zucchini-parmesan-crisps-recipe/