Panko Parmesan Crusted Zucchini

5 from 1 vote
Recipe by riehlfood.com Difficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes

Ingredients

  • Peanut, olive, or vegetable oil for frying

  • 4 large zucchinis

  • 1 1/2 cups flour

  • 3 large eggs, beaten

  • 1 cup grated Parmesan cheese

  • 2 cups Panko bread crumbs

  • 1 t salt

  • 1 t pepper

  • 1 tablespoon red pepper flakes

Directions

  • Heat oil to 350 degrees.
  • Cut zucchini into sticks about 3 inches by 1/2-inch.
  • Select three medium pie plates. Place the flour, salt, and pepper in one, the beaten eggs in the second, and the Parmesan cheese, Panko crumbs, and red pepper flakes mixed together in the third one. Press the zucchini sticks into the flour, then dip them into the eggs and shake off any excess. Now press them into the Parmesan-panko mixture and coat thoroughly. Place the breaded sticks on wax paper or a cookie sheet until you are ready to fry them. (I put them in the freezer for about an hour to help the breading stay on)
  • Working in batches, fry until golden brown, about 3 minutes. Remove from hot oil and drain on paper towels. Salt lightly and serve with Ranch Dressing.

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