Zucchini Parmesan Crisps

A few weeks back, I made a very light side dish to cure my fried-anything cravings. Surprisingly enough, it worked pretty well! I made them for myself and one of my roommates, and they were a big hit. These light "fried" yet healthier zucchini crisps were a great side dish. They would also be a great snack. I dipped them in buffalo sauce for a little kick! Sorry for the lack of a picture! I promise they're good!

Prep Time: 15 mins // Cook Time: 10 mins // Total Time: 25 mins

Ingredients (serves 4):
1/2 cup vegetable oil
1 cup panko
1/2 cup grated parmesan cheese
2 zucchinis, thinly sliced into 1/4 inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten

Directions:
Heat vegetable oil in large skillet on medium high heat. Mix panko and parmesan cheese in a large bowl and set aside. In batches, dredge zucchini in flour, then eggs, then in panko and cheese mixture, pressing to coat. Add zucchini rounds to skillet, 5-6 at a time, and cook until evenly golden and crispy (apps 1 minute per side). Transfer to paper towel lined plate and serve.

Recipe credit to: Carol Garland at Best Chef Recipes