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Panko-Breaded Zucchini Chips with Pomodoro Fresco Arrabbiata

Zucchini Chips

Name: Panko-Breaded Zucchini Chips with Pomodoro Fresco Arrabbiata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 (8-ounce) container DeLallo Italian Seasoned Panko Breadcrumbs; 1 1/2 cup DeLallo Grated Parmesan Cheese; 1 1/2 cups flour; 4 large eggs, beaten; 4 zucchini, thinly sliced into rounds; DeLallo Pure Olive Oil; 1/2 jar DeLallo Pomodoro Fresco Spicy Arrabbiata Sauce; 1 tablespoon chopped Italian parsley

Crisp, panko-breaded zucchini chips served up with our spicy Pomodoro Fresco Arrabbiata. A classic appetizer made better!

Prep Time

10min
Cook Time

15min
Total Time

25min
Serving Size

6-8

Category Title Appetizer
Cuisine Type Italian
Level Simple

Recipe By: Delallo

Ingredients

1 (8-ounce) container DeLallo Italian Seasoned Panko Breadcrumbs
1 1/2 cup DeLallo Grated Parmesan Cheese
1 1/2 cups flour
4 large eggs, beaten
4 zucchini, thinly sliced into rounds
DeLallo Pure Olive Oil
1/2 jar DeLallo Pomodoro Fresco Spicy Arrabbiata Sauce
1 tablespoon chopped Italian parsley

Directions

Combine breadcrumbs and 1 cup of Parmesan in a shallow dish. In two separate dishes, ready the flour and eggs respectively. Creating in batches, dredge zucchini slices with flour, then the egg. Lastly, coat zucchini with breadcrumb mixture. Use a baking sheet to set aside zucchini until ready for frying.
In a large frying pan, add olive oil to reach 2 inches high. Heat olive oil on a medium-high heat. Once hot, fry zucchini rounds until they are golden brown, about 2 minutes per batch. Using a slotted spoon, transfer cooked zucchini to a paper-towel-line plate.
Serve with heated Pomodoro Fresco Sauce, a sprinkle of remaining Parmesan and a bit of fresh parsley.