- 1/2 cup vegetable oil
- 1 cup Panko breadcrumbs (Japanese-style breadcrumbs)
- 1 cup finely grated Parmesan cheese, plus additional for sprinkling (I found the Kraft Parmesan in the green can had a better flavor than the more expensive fresh Parmesan I bought)
- 2 zucchinis, thinly sliced rounds (about 1/4 inch thick). Leave skin on.
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon granulated garlic
- 1/8 teaspoon granulated onion
- 2 large eggs
- Chives or green onions, finely minced (optional)
- Heat vegetable oil in a large nonstick skillet or Dutch oven over medium heat (careful – if your stove runs hot, medium may be too high). Cast iron will work well but watch the heat.
- In large bowl, combine Panko breadcrumbs and Parmesan, set aside.
- In small bowl, combine flour, salt, pepper, granulated garlic, and granulated onion, set aside.
- In small bowl, whisk eggs and set aside.
- Working in batches, dredge about 6 zucchini slices in flour. Shake off excess flour by banging the slices against the side of the bowl. Then drop them in the egg mixture and flip them over to coat both sides. Then dredge the zucchini slices into Panko mixture and press them down with your finger to coat both sides.
- Add batch of zucchini to the skillet and cook until light golden brown and crispy (about 1 minute each side). If they get any darker than light golden brown the cheese loses its flavor.
- Transfer to paper towel-lined plate.
- While still hot, sprinkle generously with more Parmesan cheese. If you think you need more salt, now is a good time to add it, while they’re still hot. Sprinkle with chives or green onions (if using).
- Serve immediately.
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