Pan-Fried Zucchini Chips

Pan-Fried Zucchini Chips

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From: EatingWell.com, June 2018

Fresh zucchini slices are battered in crispy panko and pan-fried until golden brown and crunchy. You can eat them with a fork, but popping these zucchini chips by the slice is perfectly acceptable. Serve with a dollop of creamy dressing for a simple summer vegetable side.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ⅓ cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup whole-wheat panko or breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2 medium zucchini, cut into ¼-inch-thick slices
  • ½ cup avocado oil, divided
  • ½ teaspoon coarse kosher salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 175°F. Place a wire rack inside a large rimmed baking sheet.
  2. Place flour and eggs in separate shallow bowls. Combine panko (or breadcrumbs), Parmesan and lemon zest in a third shallow bowl. Dredge zucchini slices in the flour, shaking off any excess. Next, dip the zucchini in the eggs, turning to coat. Then, dredge in the breadcrumb mixture.
  3. Heat ¼ cup oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add about one-fourth of the zucchini rounds. Cook, turning once, until browned and crispy, 1 to 2 minutes total. Transfer to the prepared rack and baking sheet and place in the oven to keep warm. Repeat with the remaining zucchini, adding the remaining ¼ cup oil halfway through. Sprinkle with salt and serve immediately.

Nutrition information

  • Serving size: 5-6 zucchini rounds
  • Per serving: 227 calories; 17 g fat(3 g sat); 2 g fiber; 13 g carbohydrates; 6 g protein; 30 mcg folate; 73 mg cholesterol; 1 g sugars; 0 g added sugars; 232 IU vitamin A; 10 mg vitamin C; 49 mg calcium; 1 mg iron; 247 mg sodium; 167 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 fat, ½ medium-fat protein, ½ starch, ½ vegetable

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