, plus more for garnish
, cut into 1/4-in. thick rounds
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.
Chatelaine Quickies: How to make zucchini-feta cakes
Nutrition (per serving)
Kitchen Tip: Keep temperature of oil constant so less oil is absorbed.