Zucchini Chips

So who doesn't love anything pretty much seasoned and fried? Fried pickles, fried chicken, even fried macaroni. They are all out there and are very popular in restaurants! I decided to give fried zucchini a go, and let me tell you guys.. they were to die for. The breading was fairly simple and this cute appetizer took me less than 20 minutes to prepare and fry! They were so crispy and beautifully textured on the outside and in the inside they were a softer texture. Dip these in my secret sour cream and ranch sauce for a perfect dish!

Serve these immediately to ensure you get a crispy texture! Sometimes half of the enjoyment comes from the presentation and textures of food.

You can use seasoned panko crumbs, but I took it to another level and added even more spices to the boxed Italian panko!

The other night I made some stuffed pasta and because of the soft and creamy textures of the dish, I knew we needed something with a crunch alongside the dish. I saw that I had some zucchini that wasn't being used in my fridge so I decided to use a similar method I use for fried pickles on the sliced zucchini.

Now we all know that fried foods aren't the healthiest by far.. however once in a while I like to experiment with different ways to cook foods and honestly this has to be one of my favorite ways to eat zucchini now. The best part about it was that the zucchini flavor was still preserved and it wasn't overpowered by the bread crumb coating!

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Prep Time: 10 minutes Serves: 2 People

Cook Time: 10 minutes

Total Time: 20 minutes

INGREDIENTS

• 1 cup Vegetable Oil

• 1 Zucchini, sliced into 1/2 inch thick circles

• 1 cup Flour

• 2 Eggs

• 1 cup Italian Panko Bread Crumbs

• 1/2 cup Grated Parmesan Cheese

• 1/2 Tbsp. Salt

• 1 tsp. Black Pepper

• 1 tsp. Basil

• 1 tsp. Oregano

• 1/2 tsp. Dried Parsley

For the Sauce:

• 1/2 cup Sour Cream

• 1/2 cup Ranch

• 1/2 tsp. Dried Parsley

INSTRUCTIONS:

1. In a large skillet, heat up the vegetable oil over medium-high heat.

2. In a small bowl add the flour.

3. In a separate bowl add the 2 eggs and whisk them together.

4. In a third bowl, add the panko crumbs, Parmesan, salt, pepper, basil, oregano, and parsley together. Mix the ingredients until evenly incorporated.

5. Take one slice of zucchini and coat it with flour all over. Remove any excess flour by shaking the slice a bit.

6. Dredge the slice into the whisked eggs.

7. Coat the slice with the panko crumb mixture and be sure to press the bread crumbs onto the zucchini.

8. Repeat this process with all of the slices.

9. Adding about 4-5 slices at a time to the skillet, fry the chips for about 10-15 seconds on each side until they reach a light brown color.

10. Repeat the frying process with all of the slices.

11. In a small dipping bowl, mix the sour cream, ranch, and parsley.

12. Serve, Dip, and Enjoy!