Zucchini Chips

We're still getting zucchini in our CSA, and I've been looking for new ways to cook it.  Don't get me wrong, the creamy pasta and zucchini is one of our favorite dishes, but sometimes I like to switch things up so I don't get sick of my favorites.  These zucchini chips are truly delicious.  And guilt free.  And I think even the pickiest eater would enjoy them regardless of the fact that they are, in fact, green.  So "fry" away and pretend you're back at the grease pit you frequented in college eating fried pickles. 

photo from here

Then take a moment to think about how much better you feel now than you you did then and be glad you're a healthier eater than you once were.  Enjoy this delicious counterpart to fried anything you ate in college. 


2 medium sized zucchinis
3 eggs 
1 ½ cups whole-wheat breadcrumbs*
½ cup grated parmesan cheese, plus more for garnish 
Grapeseed oil 
Salt and pepper to taste

* Typically, store-bought breadcrumbs contain a surprising amount of unpronouncable ingredients (i.e., preservatives). Although you might be able to find whole-wheat breadcrumbs at the grocery store, homemade breadcrumbs are simple to make, so I recommend you make your own. If you don't have homemade bread, buy whole grain bread. Leave a few pieces out overnight so they get stale (or toast them for a few minutes if you don't have time to leave them out overnight). Put them in your food processor and process until they are crumbs. Simple as that.  Freeze any unused breadcrumbs. 


Thinly slice zucchini into 1/8” round pieces.  Beat eggs in a shallow bowl.  Using a small food processor (or a mortar and pestle) process the breadcrumbs, grated cheese, and a couple dashes of salt & pepper together until fine. Put the breadcrumb mixture in a shallow bowl.  Pour a thin layer of grapeseed oil in the bottom of a saut√© pan and turn the heat to medium.  Let it heat up while you start preparing the zucchini. 

Make an assembly line of the following: zucchini slices, beaten egg, breadcrumb mixture, and empty plate.  With one hand, coat a few of the zucchini slices with the egg and shake off the excess.  Drop those pieces on top of the breadcrumb mixture and using your other hand coat them with breadcrumbs.  Shake off the excess breadcrumbs and transfer the coated zucchini slices to the clean plate.  As soon as you have enough zucchini slices breaded to make a single layer across the bottom of the pan, place them in the oil to start cooking.

Meanwhile, start coating the next batch of zucchini.  Check the stove after 2 or 3 minutes to see if the bottom of the zucchini is turning golden brown.  Once they are brown flip them over and add more oil if necessary.  Once both sides are golden brown transfer them to a paper towel lined plate and keep warm.

Repeat process until all the zucchini are cooked.  Arrange them on a serving platter, garnish with Parmesan cheese, and enjoy!

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