Friday, June 5, 2015

Parmesan-Cheddar Zucchini Crisps

Serves 6

3 zucchinis, sliced into thin rounds
3/4 cup Panko breadbrumbs
3/4 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
2/3 cup all-purpose flour
2 large eggs, beaten
kosher salt and freshly ground pepper, to taste
vegetable oil, for frying


Preheat oven broiler.
Heat 1/2-inch vegetable oil in a large skillet or Dutch oven over medium heat until thermometer reaches 350º F.
Set up an assembly line with flour (seasoned with salt and pepper) placed in one shallow bowl, eggs in a bowl, and Panko and parmesan mixed together in a third shallow bowl.
Take zucchini rounds and dredge them thoroughly in flour, then shake off excess.
Dunk them completely in the egg wash and allow excess to drip off, before dredging them in Panko/parmesan mixture. 
Note: press firmly so breadcrumbs and cheese adhere.
In batches, transfer zucchini into the frying oil and cook, flipping in the middle, until golden brown. 1-2 minutes per side.
Remove with a slotted spoon and place on paper towel-lined plate to drain.
Transfer to a parchment-lined baking sheet, top with cheddar cheese and place under broiler for 2-3 minutes, or until cheese is melted, then serve immediately.

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