Zucchini Parmesan Crisps
63
- Prep Time15 mins
- Total Time30 mins
- Makes6 servings
Photo, Erik Putz.
Ingredients
3/4 cup panko
3/4 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
2 eggs
1 large zucchini, cut into 1/4-in. thick rounds
vegetable oil
flaked sea salt, (optional)
Instructions
COMBINE panko and cheese in a shallow bowl. Stir flour, salt and pepper in another shallow bowl, and beat eggs in another medium bowl.
DIP zucchini in flour, shaking off excess. Dip into egg, then into cheese mixture, patting to coat, then set on a plate. Place a rack over a baking sheet and set aside.
POUR enough oil into a large cast iron pan or deep, heavy frying pan to reach 1/2 in. up the sides, and heat over medium. Fry zucchini in batches, turning over once, until browned and crispy, about 2 min. Place on rack to drain, and immediately finish with sea salt.
TRANSFER to serving platter and finely grate more cheese over crisps.
Chatelaine Quickies: How to make zucchini-feta cakes
https://www.youtube.com/watch?v=FaTjIuLK04A
Nutrition (per serving)
Calories 202, Protein 5g, Carbohydrates 6g, Fat 18g, Fibre 1g, Sodium 169mg.
Kitchen Tip: Keep temperature of oil constant so less oil is absorbed.