Crispy Parmesan Zucchini Coins

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb zucchini or 1 lb yellow squash, cut into 1/4 inch thick round slices
• 1 1/2 cups 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)

Recipe

• 1 mix 1/2 cup of the flour with the potato flakes and parmesan cheese.
• 2 beat the eggs well, to the point where they start to hold air.
• 3 place the remaining flour, garlic salt and pepper in a 1 gallon zip bag. add zucchini. shake bag until well coated.
• 4 dredge zucchini slices in eggs until coated.
• 5 coat slices with potato, cheese and flour mixture.
• 6 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.