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I have forever been somewhat of a compulsive nosher. It’s however i buy through my day. I’ll even skip through dinner thus I will have a lot of of a calorie allocation to snacks. however rather than the standard sinker holes I snack on throughout the day, i made a decision to do one thing a bit a lot of healthier and one thing that enclosed veggies and greens. That’s once I found a pair of lingering zucchinis and recent cheese in my electric refrigerator to form these wonderful addicting crisps.


Believe Pine Tree State once I tell you that you just won't be ready to stop intake these. and also the scariest half regarding this is often however simple it's to make! With a straightforward flour, egg, Panko-Parmesan coating, these crips move in precisely quarter-hour and obtain deep cooked to absolute crisp perfection. you'll be able to most definitely bake these as a healthier different however i used to be a bit devious and cooked them to induce that actually crisp, golden-brown crust.

When you’re able to serve, be happy to dip these unhealthy boys in your favorite reasonably dipping sauce like Ranch or spaghetti sauce sauce. simply be warned that you’ll be intake these crisp all day long. Hey, it’s higher than those sinker holes, right?



  • 1/2 cup vegetable oil
  • 1 cup 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


  1. Heat vegetable oil in a large skillet over medium high heat.
  2. In a large bowl, combine Panko and Parmesan; set aside.
  3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. 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.
  5. Serve immediately.

Recipe From : Damndelicious

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