The Best Zucchini Parmesan Crisps

INGREDIENTS:

• half cup vegetable oil
• 1 cup Panko*
• 1/2 cup grated Parmesan cheese
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• half of cup all-cause flour
• 2 massive eggs, beaten

DIRECTIONS:

1. Heat vegetable oil in a large skillet over medium excessive warmth.
2. In a large bowl, combine Panko and Parmesan; set apart.
3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko aggregate, urgent to coat.
4. Add zucchini rounds to the skillet, five or 6 at a time, and prepare dinner until lightly golden and crispy, approximately 1 minute on each facet. Transfer to a paper towel-coated plate.
5. Serve right now.

NOTES:

• *Panko is a Japanese-style breadcrumb and can be located within the Asian segment of your nearby grocery save.
• Source : https://damndelicious.net/2014/02/24/zucchini-parmesan-crisps/

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