CRISPY PARMESAN ZUCCHINI COINS

Crispy Parmesan Zucchini Coins image

Provided by chefschwantz

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb zucchini or 1 lb yellow squash, cut into 1/4 inch thick round slices
1 1/2 cups white flour
1 cup instant potato flakes
1/2 cup parmesan cheese, grated
6 large eggs, beaten well
1 teaspoon garlic salt
1 teaspoon black pepper, finely ground
oil, sufficient for pan frying (you need about 1/4 inch in your pan)

Steps:

Mix 1/2 cup of the flour with the potato flakes and parmesan cheese.
Beat the eggs well, to the point where they start to hold air.
Place the remaining flour, garlic salt and pepper in a 1 gallon zip bag. Add zucchini. Shake bag until well coated.
Dredge zucchini slices in eggs until coated.
Coat slices with potato, cheese and flour mixture.
Place slices carefully into hot oil. Pan fry on each side until golden brown, about 2 min a side. Remove and place on paper towels to drain.

Nutrition Facts : Calories 396.8, Fat 11.8, SaturatedFat 4.6, Cholesterol 328.2, Sodium 321.5, Carbohydrate 50.8, Fiber 3.5, Sugar 3.2, Protein 21.5