Fried Parmesan Zucchini Chips

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is one of my favorite snacks or side dishes. So easy to make and so good!  Fresh zucchini slices are battered in crispy panko and pan-fried until golden brown and crunchy. You can eat them with a fork, but popping these zucchini chips by the slice is perfectly acceptable. Serve with a dollop of creamy dressing for a simple side dish.

 

Fried Parmesan Zucchini Chips

 

Peanut or vegetable oil, for frying

2 large green and/or yellow Zucchini, cut into 1/2-inch rounds

2 large eggs, beaten

1/2 cup all-purpose flour

1 1/2 cups panko bread crumbs

1/4 cup finely grated Parmesan

¼ teaspoon salt

¼ teaspoon pepper

½ cup parmesan cheese

Preheat oil in a deep-fryer or large heavy skillet.  Slice zucchini into 1/2 rounds. Pat dry with paper towel.

 

 

 

 

 

 

 

 

 

 

Add flour to a shallow dish or pan and season with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

Add panko and Parmesan to another shallow plate or bowl and mix until combined.

 

 

 

 

 

 

 

 

 

 

 

Dredge the zucchini in the flour and shake off excess. Next coat them in the eggs and follow up with a dredge in the panko. Press down to make sure the coating sticks. 

 

 

 

 

 

 

 

 

 

 

 

Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. 

 

 

 

 

 

 

 

 

 

 

 

Drain on a paper towels and immediately season with salt and pepper. 

  

 

 

 

 

 

 

 

 

 

Serve with your favorite Ranch or Blue Cheese dressing.

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Homemade Mozzarella Sticks

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh Yum!  Homemade Mozzarella Sticks, freshly made in your kitchen. They are so easy to make, and the perfect ooey gooey snack! My secret to making sure the cheese doesn’t leak out is to freeze the cheese sticks before frying, which ensures that the cheese doesn’t leak out before the shell gets golden and crispy.

Homemade Mozzarella Sticks

1 Pack of Sargento mozzarella string cheese (20 pack or less)

3 large eggs

1 cup all purpose flour

2 cups Panko bread crumbs

salt

vegetable or peanut oil for frying ( Do not use olive oil).

 

 

First, unwrap each cheese stick and dispose of paper. 

 

 Prepare a plate or bowl of flour and panko breadcrumbs.

 

 

 

 

 

 

 

 

 

 

 

 

 

First coat the sticks in a light layer of flour.

 

 

 

 

 

 

 

 

 

 

 

Place the eggs in a bowl with 1/4 teaspoon of salt and 1 tablespoon  of water, and whisk to combine. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the bread crumbs and the Panko in a second bowl next to the eggs.

 

 

 

 

 

 

 

 

 

 

 

 

 

Dip each cheese stick first in the egg and let the excess egg drip off.  Then coat in the bread crumbs, shake off the excess, and place on a tray.  Repeat with the remaining cheese sticks.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Once each cheese stick has been breaded, take each one through the egg and bread crumbs twice again for a third coating.   

NOTE:  I prefer to bread the cheese sticks three times for a crispy, but two coats is sufficient to prevent the cheese from leaking during cooking.

Once all the sticks are breaded, place the tray into the freezer for at least two hours.

 

 

 

 

 

 

 

 

 

 

 

 

Heat the oil to 365 degrees in a heavy 3 quart saucepan or deep fryer.  You can also do a shallow fry and use a cast iron skillet

NOTE:  The amount of oil you need will depend on the size of the pan you use. I like to fry small batches of cheese sticks in a 3-quart pan. 24 ounces of oil is enough to fully submerge the sticks in this size pan. If you use a larger pot or pan, you will need more oil.

Fry the mozzarella sticks in batches for about 2 minutes, until golden brown. I don't fry more than 6 or so at a time.

 

 

 

 

 

 

 

 

 

Let the cheese sticks drain briefly on a paper towel and give a few shakes of salt.  Then serve promptly with marinara or your favorite dunking sauce. Enjoy!

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.