Print This Page

Panko Crusted Zucchini Chips

Prep time

10 mins

Cook time

7 mins

Total time

45 mins

Ingredients

Flour Batter

1 tbsp vegetable oil (15 g)

1 cup Kinnikinnick All Purpose Flour Blend (180 g)

1 tbsp granulated sugar (15 g)

1½ cups milk 2% (340 g)

½ tsp salt (2 g)

½ tsp paprika (1 g)

½ tsp garlic powder (2 g)

Zucchini

2 medium zucchini (392 g)

1 cup Kinnikinnick Panko Bread Crumbs (108 g)

additional vegetable oil for frying

Optional: serve with gluten-free pesto/fresh lemon

Directions

Flour Batter

Combine oil and milk in a small bowl. Whisk until combined.
In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, sugar, salt, paprika and garlic powder. Mix until combined.
Slowly add liquid to dry ingredients. Whisk until combined.

Zucchini Chips

Cut zucchini into 1 inch thick medallions. Set Zucchini Chips aside.
Preheat frying oil to 375°F (196°C).

Assembly

Coat Zucchini Chips in Flour Batter until covered. Use your fingers or a pastry brush to remove excess batter.
Coat battered Zucchini Chips in Kinnikinnick Panko Bread Crumbs.
Deep fry in preheated oil until golden brown flipping once. Time will vary depending on thickness of batter and size of Zucchini Chips. Fry Zucchini Chips in batches to avoid oil temperature from dropping.
Cool slightly on paper towel prior to serving.
Serve with optional gluten-free pesto and fresh lemon.

Tips & Variations

Cut Zucchini into wedges to make Zucchini Fries.
Panko crumbs add an extra layer of crunch. For a batter style omit Kinnikinnick Panko Bread Crumbs.
Sugar and milk help the batter brown. For a diary free version, replace milk with soya beverage.