Zucchini Parmesan Crisps


1/2 cup vegetable oil
1 cup Panko Bread Crumbs
1/2 cup grated Parmesan cheese (or your favorite grated cheese)
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten

How to make this recipe

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.
Serve immediately.