Prep Time 20 min
Cook Time 5 Min
Servings 4 servings
Difficulty Easy

Ingredients

  • 1/4 cup all-purpose flour
  • 1 1/2 tsps. salt, divided
  • 3/4 tsp. pepper, divided
  • 2 medium zucchini squash, cut into 1/2-inch thick slices
  • 2 cups Crisco® All-Vegetable Shortening
  • 1 1/4 cups plain panko bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 3 large eggs
  • 2 tbsps. water

Directions

  • Step 1

    COMBINE flour, 1 teaspoon salt and 1/2 teaspoon pepper in large plastic bag. Close bag and shake to blend. Add zucchini slices. Close bag and shake to coat evenly.

  • Step 2

    HEAT shortening or oil in 12-inch skillet over medium heat 5 to 10 minutes, until temperature reaches 350° to 375°F.

  • Step 3

    STIR bread crumbs, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in medium bowl until blended.

  • Step 4

    WHISK eggs and water in separate medium bowl until blended.

  • Step 5

    DIP coated zucchini slices in egg, then into bread crumb mixture, patting gently to adhere coating.

  • Step 6

    FRY in hot shortening or oil, about 3 to 4 minutes or until golden brown, turning halfway through cooking time. Remove with slotted spoon. Drain on paper towels. Serve with your favorite creamy salad dressing, if desired.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet