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Recipe by Naomi Nachman

Zucchini Chips

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Dairy Dairy
Easy Easy
8 Servings
Allergens
50 Minutes
Diets

A family favorite of ours. I make this recipe for special occasions and my kids devour them straight out of the frying pan. I can’t make them fast enough.

Ingredients

Main ingredients

  • 1 cup all-purpose flour

  • 2 eggs, beaten

  • 1 cup Haddar Panko Crumbs

  • 1/4 cup finely grated Parmesan cheese

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon Haddar Kosher Salt

  • 3 medium zucchini, cut into half-inch (1-centimeter) rounds

  • 1/4 cup canola oil

Directions

Prepare the Zucchini Chips

1.

Set up a breading station. Place flour into a shallow bowl. Place eggs into a second shallow bowl. In a third bowl combine panko, Parmesan cheese, and spices.

2.

Coat a slice of zucchini into the flour, then the egg, and finally in the panko mixture. Press gently so the crumbs adhere. Place on a tray lined with parchment paper and repeat with remaining zucchini. To help the crumbs stick better, place the tray in the fridge for a half hour.

3.

Using an oil thermometer, prehear oil in a large frying pan to 375 degrees Fahrenheit (190 degrees Celsius). When the oil is ready fry a few pieces of zucchini at a time, for two to three minutes per side. Do not overcrowd the pan, as it lowers the oil temperature, making the zucchini soggy.

4.

Serve with a spicy mayo dipping sauce.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Zucchini Chips

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