CRUNCHY ZUCCHINI PARMESAN CRISPS
Easy to make and super crunchy, zucchini parmesan crisps are just like the ones served in pizzerias! Serve them with marinara or buttermilk ranch. Perfect for snacking or an appetizer!
I think i’ve eaten about 3 zucchinis this week and all in the fashion of these zucchini parmesan crisps. These little guys have a tricky way of making me eat my veggies. Not that I have a problem with veggies. In fact, i’m slightly obsessed with them. But this has to be the best way to consume them. It just has to be.
This post is slightly bittersweet for me. This was the last time I shoot a recipe using my old, knocked around DSLR for a blog post. For those of you techy people out there, it was an old Nikon D3100 used with a 35mm lens. I say good bye! The poor thing has seen countless spills, greasy fingers, sticky sauces, and who knows what else. It supported me through my first 8 months of blogging. I finally decided it was time to invest in a new camera and I regret nothing. From the moment it showed up on my door steps, i’ve been it’s biggest fan. Thanks Tieghan from Half Baked Harvest for your recommendation! This girl knows her cameras!
If you’re wondering, i’m working with a Canon 7D now. ♥
But lets get back to these guys. Crunchy zucchini parmesan crisps made by dipping them in egg, panko and parmesan and then fried to golden perfection. Admit it now, your self control doesn’t stand a chance.
If the crunch of these crispy thin little zucchini bites dipped in panko and parmesan doesn’t kill you, dip them in buttermilk ranch or marinara. I promise, you’ll be in sweet, sweet bliss.
For these zucchini parmesan crisps to be extra crispy and crunchy, we start by dipping them in a flour mixture. Just a little flour, salt, smoked paprika, and garlic powder. Then into an egg wash. And finally they get heavily coated with parmesan and panko breadcrumbs.
Panko is a Japanese style of breadcrumb. It is flaky and provides a better crunch then regular breadcrumbs. It also soaks up a lot less oil compared to regular breadcrumbs, when frying. Fun fact: it’s made from bread thats baked by passing an electrical current through the dough. I googled that. I did.
So there you have it! Electric charged, crunchy zucchini parmesan crisps. Not really, but it’s a great way to get kids to eat veggies? No?
- 1/3 cup flour (all purpose or white whole wheat)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 jumbo egg
- 1/2 tablespoon milk
- 1 cup panko breadcrumbs (regular or whole wheat - I used half and half)
- 1/2 cup grated parmesan cheese
- 2 zucchinis, cut into 1/4-inch thick slices
- Oil, for frying
- Heat at least 2 inches of oil in a skillet over medium-high heat.
- In a shallow baking dish, combine the flour, salt, garlic powder, and paprika. In a second dish whisk together the egg and the milk. In a third dish, combine the panko and the parmesan cheese.
- Work in batches, dredge the zucchini slices in the flour mixture, then the egg mixture, and finally the panko/parmesan coating.
- Add the coated zucchini to the frying pan. Do not over crowd the skillet, fry 4-5 zucchini slices at a time. Fry the slices about 1 minute on each side, they should be golden and crispy. Transfer fried zucchini crisps to a plate lined with a paper towel.
Serve with marinara sauce or buttermilk ranch for dipping.