A healthy snack that’s improbably firm, tender and addicting!
I have continually been somewhat of a compulsive feeder. It’s however I purchase through my day. I’ll even skip through dinner therefore I will have a lot of of a calorie allocation to snacks. However rather than the standard doughnut holes I snack on throughout the day, I made a decision to undertake one thing a touch a lot of healthier and one thing that enclosed veggies and greens. That’s once I found two lingering zucchinis and contemporary cheese in my electric refrigerator to form these superb addicting crisps.
Believe American state once I tell you that you just won't be able to stop uptake these. And also the scariest half concerning this is often however simple it's to make! With an easy flour, egg, Panko-Parmesan coating, these crips close in exactly quarter-hour and obtain deep cooked to absolute crisp perfection. You'll be able to most actually bake these as a healthier various however I used to be a touch devious and cooked them to urge that basically crisp, golden-brown crust.
When you’re able to serve, be at liberty to dip these dangerous boys in your favorite reasonably dipping sauce like Ranch or pasta sauce sauce. Simply be warned that you’ll be uptake these crisp all day long. Hey, it’s higher than those doughnut holes, right?
INGREDIENTS :
- 2 zucchinis, thinly sliced to 1/4-inch thick rounds
- 1/2 cup vegetable oil
- 1 cup Panko*
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
INSTRUCTIONS :
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko and Parmesan; set aside.
- Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
- Serve immediately.
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