Sunday, July 26, 2015

ZUCCHINI PARMESAN CRISPS


ZUCCHINI PARMESAN CRISPS

A healthy snack that's incredibly crunchy, crispy and addicting!

INGREDIENTS

1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
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INSTRUCTIONS

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
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.
NOTES
Courtesy of damndelicious
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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