For zucchini parmesan crisps, season zucchini slices with sea salt and pepper.
Combine panko and grated Parmesan; whisk eggs.
Dredge zucchini slices in flour, pull through beaten egg and coat in panko-Parmesan mixture.
Fry in hot fat at 170-180 °C until crispy and golden.
The zucchini parmesan crisps are best served fresh!
Preparation Tip:
To make our zucchini parmesan crisps really crispy, we use "Panko": This is a special breadcrumbs from Japanese cuisine, made from crumbled white bread without rind. You can find "Panko" in well-stocked supermarkets or Asia stores.
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