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Fresh zucchini slices are battered in crispy panko and pan-fried until golden brown and crunchy. You can eat them with a fork, but popping these zucchini chips by the slice is perfectly acceptable. Serve with a dollop of creamy dressing for a simple summer vegetable side.”
Ingredients
- ⅓ cup all-purpose flour
- 3 eggs, beaten
- 1 cup whole-wheat panko or breadcrumbs
- ⅓ cup grated Parmesan cheese
- Zest of 1 lemon
- 2 medium zucchini, cut into ¼-inch-thick slices
- ½ cup avocado oil, divided
- ½ teaspoon coarse kosher salt
Directions
- 1Preheat oven to 175°F. Place a wire rack inside a large rimmed baking sheet.
- 2Place flour and eggs in separate shallow bowls. Combine panko (or breadcrumbs), Parmesan and lemon zest in a third shallow bowl. Dredge zucchini slices in the flour, shaking off any excess. Next, dip the zucchini in the eggs, turning to coat. Then, dredge in the breadcrumb mixture.
- 3Heat ¼ cup oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add about one-fourth of the zucchini rounds. Cook, turning once, until browned and crispy, 1 to 2 minutes total. Transfer to the prepared rack and baking sheet and place in the oven to keep warm. Repeat with the remaining zucchini, adding the remaining ¼ cup oil halfway through. Sprinkle with salt and serve immediately.
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