Zucchini Parmesan Crisps Are the Perfect Summer Appetizer
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Some of us are born with a sweet tooth — I was born with a salty tooth. When given the choice between the two categories, I’d choose Ruffles and Axelrod onion dip, Tostitos Hint of Lime and salsa, or just straight up Cool Ranch Doritos over cookies any day of the week. But considering the fact that this summer has been a continuous stream of salty snacks, I’m looking for some ways to mix it up. When I came across this Parmesan-encrusted zucchini chip recipe from Damn Delicious, I was more than intrigued.
Although these salty rounds are deep-fried (like many of my favorite snacks), something about the fact that these are deep-fried coins of zucchini makes them seem just a little bit healthier. Key word: “seem.”
Thinly slice zucchini into quarter-inch rounds and dredge them in a simple mixture of flour, egg, panko, and Parmesan cheese. Heat vegetable oil in a large skillet over medium-high heat and once hot, add the coated rounds (only a few at a time). Cook for one minute on each side, or until they’re the color of fried mozzarella sticks. (Craving those now too!) Drain them on a plate covered with paper towels and they’re ready to eat immediately. Now there’s just one question: What should we dip these in? Chungah, from Damn Delicious, suggests a side sauce of marinara sauce or ranch. Both will do the trick!
→ Get the Recipe: Zucchini Parmesan Crisps from Damn Delicious