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Housemade Parmesan Zucchini Crisps Recipe

Name: Mama Stortini's Restaurant & Bars Housemade Parmesan Zucchini Crisps Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 count medium zucchini; 1.5 cups fine grated Parmesan cheese (packed); 0.5 cups all-purpose flour; 1 count large egg; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cups neutral oil for frying (vegetable or canola) or olive oil for baking; 1 count English cucumber (or small regular cucumber), peeled if desired; 1 cups Greek yogurt (plain, 2% or whole); 2 tbsp fresh dill, finely chopped; 1 tbsp fresh lemon juice; 1 tsp extra virgin olive oil; 1 count garlic clove, minced; 0.5 tsp honey or sugar; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 count lemon wedges; 0.25 cups extra grated Parmesan; 1 tbsp chopped fresh dill or chives (for garnish)

Inspired by Mama Stortini's Restaurant & Bar

Time45m

Serves4

with fresh cucumber dill sauce

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Ingredients

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Zucchini Crisps

3 count medium zucchini

1 1/2 cups fine grated Parmesan cheese (packed)

1/2 cups 00 bread flour

1 count large egg

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cups neutral oil for frying (vegetable or canola) or olive oil for baking

Cucumber Dill Sauce

1 count English cucumber (or small regular cucumber), peeled if desired

1 cups Greek yogurt (plain, 2% or whole)

2 tbsp fresh dill, finely chopped

1 tbsp fresh lemon juice

1 tsp extra virgin olive oil

1 count garlic clove, minced

1/2 tsp honey or sugar

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Finishing & Optional

2 count lemon wedges

1/4 cups extra grated Parmesan

1 tbsp chopped fresh dill or chives (for garnish)

Method

Zucchini Crisps

Prepare zucchini

Trim both ends of each zucchini. Using a mandoline or a sharp knife, slice zucchini into 1/8- to 1/6-inch (3–4 mm) rounds. Aim for even thickness so crisps cook uniformly.

Dry slices

Lay slices in a single layer on a clean kitchen towel or several layers of paper towel. Sprinkle a light pinch of salt over slices and gently press with another towel to remove excess moisture. Let sit 8–10 minutes, then pat dry again to remove surface moisture (this helps cheeses crisp).

Make batter

In a medium bowl, beat the egg lightly. Stir in the flour until mostly smooth. Add garlic powder, onion powder, smoked paprika, kosher salt, and black pepper, mixing to combine. Fold in the 1 1/2 cups grated Parmesan until mixture is thick and slightly pasty — it should coat slices when pressed.

Coat slices

Working in batches, dip a zucchini round into the egg-flour-Parmesan mixture, pressing gently so the cheese mixture adheres to both sides. Allow excess to drip back into the bowl. Place coated rounds on a parchment-lined tray, spacing them slightly apart.

Fry or bake - Frying method (crispiest)

Heat neutral oil in a large skillet over medium-high heat to about 350°F (175°C) or until shimmering. Fry coated rounds in batches for 2–3 minutes per side, or until deep golden and crisp. Transfer to a paper towel-lined rack and immediately season with a light pinch of salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Fry or bake - Baking method (lighter)

Preheat oven to 425°F (220°C). Brush a baking sheet with a thin layer of oil or use a silicone mat. Arrange coated rounds in a single layer and lightly brush tops with oil. Bake 10–14 minutes, then flip and bake another 6–8 minutes until golden and crisp. Watch closely near the end so Parmesan does not burn.

Finish

If baked, sprinkle extra grated Parmesan over rounds as they come out of the oven for added flavor and crisping. Arrange crisps on a serving platter and garnish with chopped dill or chives and a squeeze of lemon if desired.

Cucumber Dill Sauce

Prepare cucumber

Halve the cucumber lengthwise and scrape out seeds with a spoon if watery. Finely dice or grate the cucumber. Place grated cucumber in a sieve or towel and press or squeeze out excess liquid (this prevents watery sauce).

Mix sauce

In a bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, chopped dill, honey (or sugar), salt, and pepper. Fold in the drained cucumber. Taste and adjust seasoning — add more lemon for brightness, more dill for herbiness, or a pinch more salt as needed.

Chill

Cover and refrigerate the sauce for at least 15–30 minutes to allow flavors to meld. Stir again before serving; if sauce is too thick, thin with 1–2 teaspoons of water or a splash of milk to desired consistency.

Assembly & Service

Place warm Parmesan zucchini crisps on a platter alongside a bowl of chilled cucumber dill sauce for dipping. Offer lemon wedges and extra Parmesan on the side. Serve immediately so crisps retain their texture; leftovers can be reheated briefly in a hot oven (425°F / 220°C for 3–5 minutes) to re-crisp.