Garlic Parmesan Zucchini Crisps

August 15, 2019

Appetizer Vegetarian

Garlic Parmesan Zucchini Crisps

Garlic Parmesan Zucchini Crisps

Total: 25 Mins
Prep: 15 Mins
Cook Time: 10 Mins
Serves: 2-3


  • 1/2 cup vegetable oil
  • 1 cup Panko
  • 1/2 cup Parmigiano Reggiano grated cheese
  • 2 BC Grown Zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 Farmer Ben’s Fresh Eggs, beaten
  • 1/4 teaspoon of garlic powder
  • Fresh ground pepper, to taste


  • In a large skillet, pour vegetable oil and turn heat up between medium and high.
  • Combine Panko, garlic powder and Parmigiano Reggiano grated cheese in a bowl. Stir accordingly.
  • In 2 separate bowls, put 1/2 cup of all-purpose flour and in the other add the 2 beaten eggs
  • Working in batches, dredge zucchini rounds in flour, dip into eggs and coat in Panko mixture
  • Transfer coated zucchini rounds into the skillet, about 6-7 rounds at a time.
  • Sprinkle a tiny amount of fresh ground pepper, cook for about 1 minute on each side until it is evenly golden and crispy,
  • Transfer cooked zucchini crisps to a paper towel-lined plate then serve immediately