You’ll love the crunch and flavor of these Panko Parmesan Zucchini Chips. And it’s a great way to get your kids to love their veggies!
- ½ cups Panko breadcrumbs
- ¼ cups Grated fresh parmesan
- ½ cups All purpose flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Salt
- 2 Eggs, beaten
- 1 tbsp Water
- 2 cups Zucchini, cut into 1/3 inch slices
- Oil, as needed for frying
- Spring onions, chopped, for garnish
- Lemon zest, to garnish
- Hot sauce, to taste (optional)
Prepare the breading station. In a container, add the panko breadcrumbs and the parmesan. Put the flour and seasonings in another container. In a third container, beat the eggs and water.
Dip the zucchini pieces first in the flour mixture, then wash the eggs, then finish in the panko and parmesan mixture. Firmly press the zucchini pieces into the panko mixture to form a solid layer.
Add enough oil to a heavy-bottomed pan to coat the bottom of the pan and heat over medium-high heat. Test with a small pinch of breadcrumbs. When the crumbs immediately begin to sizzle, the oil is ready. Add the zucchini pieces to the oil, making sure to leave a little space between them. Otherwise, they will steam and not cook properly. Flip the zucchini when the underside is golden brown. Continue cooking until the other side is golden brown. Remove immediately and drain on absorbent paper.
Add more fresh Parmesan, spring onions and lemon zest. Enjoy!