Crispy Parmesan Zucchini Coins Recipes

CRISPY ZUCCHINI CHIPS WITH PARMESAN

Steps:

• Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
• Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
• Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
• Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
• Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

CRISPY ZUCCHINI COINS

Steps:

• Preheat oven to 450 degrees. Combine breadcrumbs,
• Parmesan, and pepper; mix well. Dip the zucchini
• slices in egg whites; dredge in breadcrumb mixture.
• Place zucchini in a single layer on a baking sheet
• coated with cooking spray. Bake at 450 degrees for 15
• minute Turn zucchini over; bake an additional 10-15
• minute or until outside is crispy and browned. ***Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

CRISPY PARMESAN ZUCCHINI COINS

Steps:

• Mix 1/2 cup of the flour with the potato flakes and parmesan cheese.
• Beat the eggs well, to the point where they start to hold air.
• Place the remaining flour, garlic salt and pepper in a 1 gallon zip bag. Add zucchini. Shake bag until well coated.
• Dredge zucchini slices in eggs until coated.
• Coat slices with potato, cheese and flour mixture.
• Place slices carefully into hot oil. Pan fry on each side until golden brown, about 2 min a side. Remove and place on paper towels to drain.