Zucchini Parmesan Chips
Crispy zucchini rounds coated in panko and Parmesan, fried until golden and served with an easy homemade tomato sauce.
Ingredients
- 2 zucchini cut into ¼-inch (6 mm) rounds
- ¾ tsp kosher salt (approx) divided
- ½ cup all-purpose flour
- ½ tsp freshly ground black pepper
- 2 eggs
- 1 cup panko
- ¾ cup finely grated Parmigiano Reggiano plus more for garnish
- vegetable oil for frying
- flaked sea salt
- Whipped Feta for serving
Instructions
- Lay zucchini flat in single layer on baking sheet; sprinkle with salt and let stand for 15 minutes. Press with paper towel or kitchen towel to absorb excess water.
- Set out 3 pie plates or shallow bowls. Combine flour, ½ tsp salt and the pepper in the first bowl; beat eggs in second; and combine panko and Parmigiano in the third.
- In batches, dip zucchini into flour mixture, then shake off excess. Dip into egg and then into panko mixtures, pressing to coat. Place on a tray.
- Place a rack over a baking sheet and set aside.
- Pour enough vegetable oil in cast-iron frying pan or skillet to reach ½-inch (1¼ cm) up the side; heat over medium.
- Fry zucchini in batches, flipping once, until browned and crispy, 3 to 4 minutes. Transfer to prepared rack and sprinkle with salt and more cheese, if desired. Serve with Whipped Feta.