I recently saw an online article that revealed Ellie Krieger’s Zucchini Parmesan Crisps as the most saved recipe on the Food Network site. Can you imagine? That’s a whole lot of zucchini being made about the world.
And this is where my iPhone quote ties into this recipe. My recipe isn’t trying to be hers because it is its own. But it’s certainly inspired by it. I mean, how many ways in the world are there to make a simple zucchini crisp, and make it different?
1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.