A healthy snack that's incredibly crunchy, crispy and addicting!
Ingredients
- 1/2 cup vegetable oil
- 1 cups 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
Instructions
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko and Parmesan; set aside.
- Working one at a time, dredge zucchini round in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Working in batches, 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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