4.4/5
(21 Votes)
Ingredients
- 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
Preparation
Step 1
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.
Serve immediately.
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