Crispy, cheesy and extremely snackable, these zucchini Parmesan chips are everything we want in an appetizer. Zucchini rounds are coated in panko and Parmigiano Reggiano, then fried until deeply golden and crunchy. Serve them with warm tomato sauce for dipping – and don’t be shy with the extra Parmesan.
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.
ELLE Gourmet Tips
- Salt the zucchini first.
- Salting the zucchini rounds draws out excess moisture, helping them stay crisp after frying. Let them sit for 15 minutes, then blot them thoroughly before breading.
- Press on the panko-Parmesan coating.
- Gently press the breading onto each zucchini round so you get an even, crunchy coating that stays put during frying.
- Fry in batches.
- Avoid crowding the pan, which can lower the oil temperature and leave the zucchini soggy rather than crisp. Transfer each batch to a rack to drain.
- Switch up the dip.
- Serve the zucchini chips with the quick tomato sauce in the recipe, or pair them with our Whipped Feta With Roasted Tomatoes for an extra-creamy option.
