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We hope you got benefit from reading it, now let’s go back to pan-fried eggplant and zucchini panko fritters recipe. You can cook pan-fried eggplant and zucchini panko fritters using 6 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Pan-Fried Eggplant and Zucchini Panko Fritters:
- Get 1 of Eggplant (slim Japanese type).
- Get 1/2 of Zucchini.
- Take 1 of Salt.
- Use 1 dash of Pepper.
- Get 3 tbsp of Panko.
- Use 2 tbsp of Extra virgin olive oil.
Steps to make Pan-Fried Eggplant and Zucchini Panko Fritters:
- Slice the eggplant and zucchini into 1 cm rounds. Lay them on a baking tray and season with salt and pepper..
- Sprinkle with panko and extra virgin olive oil..
- I recommend the time- and energy-saving method of using the remaining space around your entrée dish to bake them..
- Once the panko browns to a crisp, they're done..
- [Recipe reference] I served them as a side to fresh salmon in sweet chili and mayonnaise sauce..
Garnish with julienned fresh basil, balsamic glaze, and sea salt, if desired. Try Zucchini Fritters made extra crispy and delicious by using panko bread crumbs and parmesan cheese. The abundance of summer squash and zucchini is truly a blessing! One that you want to share with everyone, anyone, please for the love of God, take these squash off my hands! These Panko Parmesan Zucchini Fritters are easy to make, healthy, and the Mix well and form those bad boys into patties and cook in a nice hot saute pan with olive oil and boom.
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