Panko Crusted Zucchini Chips 

Directions

Flour Batter 

1. Combine oil and milk in a small bowl. Whisk until combined.
   
2. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, sugar, salt, paprika and garlic powder. Mix until combined.
   
3. Slowly add liquid to dry ingredients. Whisk until combined.

Zucchini Chips

1. Cut zucchini into 1 inch thick medallions. Set Zucchini Chips aside.
2. Preheat frying oil to 375°F (196°C). 

Assembly 

1. Coat Zucchini Chips in Flour Batter until covered. Use your fingers or a pastry brush to remove excess batter.
   
2. Coat battered Zucchini Chips in Kinnikinnick Panko Bread Crumbs. 
   
3. Deep fry in preheated oil until golden brown flipping once. Time will vary depending on thickness of batter and size of Zucchini Chips. Fry Zucchini Chips in batches to avoid oil temperature from dropping. 
   
4. Cool slightly on paper towel prior to serving.
5. Serve with optional gluten-free pesto and fresh lemon.