Parmesan Zucchini Crisps

INGREDIENTS
2-3 large zucchini
1 cup buttermilk
2 large eggs
1 cup all-purpose flour
1 cup plain dried bread crumbs
1/2 cup freshly grated parmesan
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder optional
1 quart vegetable oil for frying

INSTRUCTIONS
Pour enough vegetable oil into a large, heavy skillet to cover with 3/4 inch of oil. Heat to 350 degrees Fahrenheit.
Rinse zucchini and pat dry. Slice zucchini into 1/4 inch thick slices, discarding ends.
Place flour into a shallow dish for dredging. Pour buttermilk into another shallow dish and whisk with eggs until well combined. In a third shallow dish, stir together bread crumbs, Parmesan, Italian seasoning, and garlic powder (if using).
Coat zucchini slices in flour, then dip into buttermilk mixture, and then roll in bread crumb mixture.
Working in small batches, fry zucchini in oil for 3 minutes, or until golden brown. Use a slotted metal spoon to remove zucchini from oil and transfer to a paper towel lined plate to drain.
Serve hot.
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