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Before you jump to Pan-Fried Eggplant and Zucchini Panko Fritters recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are today being given more attention than ever before and there are many reasons why this is so. Poor diet is one factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Although we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that many people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several simple changes that can start to make a positive impact to our day-to-day eating habits.

One way to address this to begin seeing some results is to understand that you do not need to change everything at once or that you have to altogether get rid of certain foods from your diet. If you desire to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of these foods, you will discover that you’re eating more healthily than you did. As you stick to your habit of eating healthier foods, you will see that you won’t want to eat the old diet.

Evidently, it’s not at all hard to begin incorporating healthy eating into your life.

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 do it.

The ingredients needed to make Pan-Fried Eggplant and Zucchini Panko Fritters:

1. Use 1 Eggplant (slim Japanese type)
2. Use 1/2 Zucchini
3. Provide 1 Salt
4. Prepare 1 dash Pepper
5. Provide 3 tbsp Panko
6. Use 2 tbsp Extra virgin olive oil

Steps to make Pan-Fried Eggplant and Zucchini Panko Fritters:

1. Slice the eggplant and zucchini into 1 cm rounds. Lay them on a baking tray and season with salt and pepper.
2. Sprinkle with panko and extra virgin olive oil.
3. I recommend the time- and energy-saving method of using the remaining space around your entrée dish to bake them.
4. Once the panko browns to a crisp, they're done.
5. [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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