- 4
- 15 mins
- 25 mins
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.
To bake these, I think it would work well to dredge them in melted butter and bake for 15 minutes. I know that sounds unhealthy, but not very much actually sticks to it, but enough to make the panko nice and golden but still far less fat than deep frying them!
These are also really good fried in coconut oil & is an even healthier alternative than regular cooking oil.