Zucchini Crisps

Brynie Greisman Recipe By
  • Cooking and Prep: 20 m
  • Serves: 10
  • Contains:

A nice, easy side dish with many options. It can be fried or baked, parve or dairy. Your choice. All delicious and very doable.

Ingredients (22)

Main ingredients


Start Cooking


  1. In a small bowl, whisk together the flour, starches, seasoning, water, and egg until smooth.

  2. In another bowl, mix together the bread crumbs and cheese.

  3. Scrub zucchini and slice thinly to about a quarter-inch (one-half centimeter) thickness.

  4. Dip zucchini in batter, and then dredge in bread crumb mixture.


Feel free to halve the recipe, as it makes a lot.  


For the zucchini you can use a combo of yellow, dark green, and light green if desired. Also, you can vary the hard cheese, subbing any sharp or mild very finely grated variety. You can use all cornstarch, instead of part potato starch.


  1. Heat a generous amount of oil in a large skillet.

  2. Place breaded slices in oil and fry for three minutes (depending on thickness, it might be less or more) on each side, until golden.

  3. Remove with a slotted spoon and drain on paper towels.


Baked option: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Generously spray a baking sheet with cooking spray. Place breaded zucchini in a single layer. Spray the slices with cooking spray. Bake for seven minutes on each side or until ready. Make slices slightly thicker if baking.

For the Dip

  1. Combine all ingredients in a small bowl.

  2. Taste and adjust seasoning if necessary. Serve alongside the zucchini.


Try adding smoked paprika for incredible flavor. Vary spices according to your family’s preference. You can even add some mustard. 


For parve, omit Parmesan cheese. Instead of yogurt or sour cream, use light mayo.


Photography: Moishe Wulliger

Styling: Renee Muller

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