FOR YOUR TABLE
Crispy Parmesan Fried Zucchini Chips
Recipes and images courtesy of Alyssa Rivers
- Salt and pepper, to taste
- 2 medium zucchini, sliced crosswise
- 250 mL (1 cup) flour
- 250 mL (1 cup) panko
- 60 mL (1⁄4 cup) Parmesan cheese, grated
- 15 mL (1 Tbsp) Italian seasoning
- Oil for frying
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Salt and pepper the zucchini slices. Place the flour in a small bowl. Whisk the eggs in another small bowl. Combine the panko, Parmesan cheese and Italian seasoning in a third small bowl. Dip the zucchini in the flour, then the egg, then the panko mixture.
Add a 1.5-cm (1⁄2-inch) layer of oil to a medium saucepan. Heat to medium-high (180 C/350 F). Add the zucchini in batches, and fry for 4 to 5 minutes or until the zucchini is brown and crispy. Serve with ranch dressing, marinara or your favourite dipping sauce. Makes 4 servings.
Note: If you use an air fryer, arrange the zucchini slices in an even layer in the air fryer basket. Cook at 200 C (400 F) for 5 minutes, flip and spray with olive oil. Continue cooking for 5 minutes or until done.
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