Parmesan Zucchini Crisps

A close up of zucchini crisps on a plate.

These zucchini crisps are tender on the inside with a crispy crunchy outside.

Course Air Fryer, Appetizer

Cuisine American

Keyword fried zucchini, parmesan

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 509kcal

Author Wendie Williams

Ingredients

1 cup Panko
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 small/medium zucchinis thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs
1/2 cup vegetable oil
Salt to taste

Instructions

In a bowl, combine Panko, Parmesan cheese, Italian seasoning set aside.
In a second bowl add the flour.
In a third bowl add the eggs and whisk.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Set aside on a baking sheet or platter, and repeat until all zucchini slices are done.
Heat vegetable oil in a large skillet over medium heat.
Add zucchini rounds to the skillet, but don't overcrowd the pan and cook until evenly golden and crispy, about 1-2 minutes then flip and cook another minute.
Transfer to a paper towel-lined plate. Sprinkle with salt.
Serve with ranch or your favorite marinara sauce

Video

Notes

Air Fryer Directions: Preheat air fryer to 380 degrees and place a single layer into the basket. Spray the tops with cooking spray and fry for 3-4 minutes flip spray angain and fry for 2-3 minutes or until golden brown and tender. All air fryer cook a little differently, I recommend doing a test run with just a few first and adjust the time accordingly.

Nutrition