Yummy Appetizer: Zucchini Parmesan Crisps

• 1/2 cup vegetable oil
• 1 cup Panko breadcrumbs
• 1/2 cup fresh grated Parmesan cheese
• 2 zucchini’s, thinly sliced to 1/4-inch thick rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Recipe Credit: Pinterest / damndelicious.net
Directions
Heat vegetable oil in large skillet over medium high heat. In a large bowl, combine Panko, Parmesan; set aside. Drench zucchini in flour, dip into eggs, then in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.
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