ZUCCHINI PARMESAN CRISPS

Prep 15 Min. | Total 30 Min. Serves 6

Panko-Parmesan crusted zucchini rounds make a perfect appetizer, especially when paired with a creamy dip.

3/4 cup panko

3/4 cup finely grated

Parmesan, plus more for garnish

1/3 cup all-purpose flour

1/2 tsp salt

1/2 tsp pepper

2 eggs

1 large zucchini, cut into

1/4-in. thick rounds Vegetable oil

Flaked sea salt (optional)

1. Combine panko and Parmesan in a shallow bowl. Stir flour, salt and pepper in another shallow bowl, and beat eggs in another medium bowl.

2. Dip zucchini in flour, shaking off excess. Dip into egg, then into cheese mixture, patting to coat, then set on a plate. Place a rack over a baking sheet and set aside.

3. Pour enough oil into a large cast iron pan or deep, heavy frying pan to reach 1/2 inch up the sides, and heat over medium. Fry zucchini in batches, turning over once, until browned and crispy, about 2 minutes. Place on rack to drain, and immediately finish with sea salt.

4. Transfer to serving platter and finely grate more Parmesan over crisps.

Kitchen tip: Keep temperature of oil constant so less oil is absorbed.