May 25, 2017Chatelaine
- COMBINE panko and parmesan in a shallow bowl. Stir flour, salt and pepper in another shallow bowl, and beat eggs in another medium bowl.
- DIP zucchini in flour, shaking off excess. Dip into egg, then into cheese mixture, patting to coat, then set on a plate. Place a rack over a baking sheet and set aside.
- POUR enough oil into a large cast iron pan or deep, heavy frying pan to reach 1/2 in. up the sides, and heat over medium. Fry zucchini in batches, turning over once, until browned and crispy, about 2 min. Place on rack to drain, and immediately finish with sea salt.
- TRANSFER to serving platter and finely grate more parmesan over crisps.
Kitchen Tip: Keep temperature of oil constant so less oil is absorbed.
NutritionCalories 202, Protein 5 g, Carbohydrates 6 g, Fat 18 g, Fibre 1 g, Sodium 169 mg.
Chatelaine Quickies: How to make zucchini-feta cakes