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crispy zucchini
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Italian Zucchini1 unit(s)
- Wheat flour1/2 cup
- Sparkling or still water1/2 cup
- Panko flour (or breadcrumbs or cassava)1 cup
- Grated Parmesan Cheese1/2 cup
- Start by cutting the zucchinis into slices of about 1/2 centimeter. Arrange the slices on a paper towel, without overlapping, and season with salt and pepper. Let it rest for 10 minutes to remove excess water.
- Meanwhile, prepare the empanada. In a dish, mix the wheat flour with the water and season with salt and pepper. In another dish, mix the panko flour with the grated cheese.
- Dip each slice of zucchini first in the flour-water mixture, removing the excess, and then in the panko flour with the cheese, covering the entire surface well. Place on a greased baking sheet with a little oil.
- Bake at 180° for 30 minutes, turning halfway through.
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crispy zucchini