Zucchini Parmesan Crisps

Ingredients

1 cup vegetable oil

1 cup Panko*

½ cup freshly grated Parmesan

2 medium zucchini, thinly sliced to 1/4-inch thick rounds

½ cup all-purpose flour

2 large eggs, beaten

Directions

Heat vegetable oil in a large cast iron 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.