Zucchini parmesan crisps

Prep 15 min
Total 30 min
Serves 6



3/4 cup
3/4 cup
finely grated parmesan, plus more for garnish
1/3 cup
all-purpose flour
1/2 tsp
1/2 tsp
large zucchini, cut into 1/4-in. thick rounds
vegetable oil
flaked sea salt, (optional)


  • 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.


Calories 202, Protein 5 g, Carbohydrates 6 g, Fat 18 g, Fibre 1 g, Sodium 169 mg.

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