ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
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.
FRIED ZUCCHINI COINS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings, as a side dish
Number Of Ingredients 9
Steps:
- Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
- Beat the eggs in another bowl.
- Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
- Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
CRISPY PARMESAN ZUCCHINI COINS
A real tasty way to use up zucchini or yellow squash. Even the large ones will work. When finished the coins will be a delicious crisp brown on the outside and soft and tasty on the inside.
Provided by chefschwantz
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 396.8, Fat 11.8, SaturatedFat 4.6, Cholesterol 328.2, Sodium 321.5, Carbohydrate 50.8, Fiber 3.5, Sugar 3.2, Protein 21.5
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