1 cup Panko
1/2 cup flour
1 tbsp RawSpiceBar’s Shichimi Togarashi
Salt, to taste
- Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine Panko, RawSpiceBar’s Shichimi Togarashi and salt to taste. Set aside.
- Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini onto baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown. Serve immediately and enjoy!