Zucchini Crisps

Over medium high heat, warm up your vegetable oil in a skillet.

Begin to coat the zucchini rounds: first in the flour, then in the egg, then in the panko or pork rinds, pressing down during each dip. (Note: I’ve used both this method, and a method where you dip first in egg, then in flour, then again in egg, and last in the pork rinds. I like both, but obviously the second is a little more time consuming. Try whichever you prefer!)

Drop the zuke into the skillet, 5-6 rounds at a time, and fry until crispy and golden. I recommend using a spoon to flip them and ensure even cooking. Make sure you watch them careful, as the temperature of your stovetop will vary and yours might be done pretty quick!

Place on some paper towels and serve warm with a dipping sauce, or just with a little salt and pepper.