Description
You’ll love the crunch and flavor of these Panko Parmesan Zucchini Chips. And it’s a great way to get your kids to love their vegetables!
Ingredients
- ½ cups Panko Bread Crumbs
- ¼ cups Fresh Grated Parmesan Cheese
- ½ cups All-purpose Flour
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Chili Powder
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Salt
- 2 Eggs, Beaten
- 1 Tablespoon Water
- 2 cups Zucchini, Cut Into 1/3-inch Slices
- Oil, As Needed For Frying
- Spring Onions, Chopped, For Garnish
- Lemon Zest, For Garnish
- Hot Sauce, To Taste (optional)
Preparation
Prepare breading station. In one container, add panko bread crumbs and Parmesan cheese. Place flour and seasonings in another container. In a third container, beat eggs and water.
Dredge zucchini pieces first in flour mixture, then egg wash, then finish in panko and Parmesan mixture. Press zucchini pieces firmly in panko mixture to form a solid coat.
Add enough oil to heavy bottom pan to coat the bottom of pan, and heat over medium-high heat. Test with a small sprinkle of bread crumbs. When the crumbs immediately start to sizzle, then oil is ready. Add zucchini pieces to oil, making sure to leave a little space between them. Otherwise, they will steam and not cook properly. Turn zucchini when bottom is golden brown. Continue cooking until other side is golden brown. Remove immediately and drain on paper towels.
Add more fresh Parmesan, spring onions, and lemon zest. Enjoy!
