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Zucchini parmesean crisps
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Ingredients: | |
1/2 cup | vegetable oil |
1 cup | Panko bread crumb |
1/2 cup | grated parmesean cheese |
2 | zucchini, thinly sliced to 1/4 inch thick rounds |
1/2 cup | all purpose flour |
2 large | eggs beaten |
1- heat vegetable oil in large skillet over medium high heat
2- in a large bowl, combine Panko, and parmesean; set aside
3- working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture pressing to coat.
4- add zucchini rounds to skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to paper towel lined plate.
Serve immediately
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