This is a simple recipe. Sometimes I grate lemon zest over the zucchini just before serving to give it a more floral note. I also have “upped” the cayenne to give them a spicy heat. Your call. You can also bread and freeze these and fry as needed. Frying them from cold or frozen is best…
11/2 cups Panko breadcrumbs, toasted<br />
¼ cup finely grated Parmesan cheese<br />
½ teaspoon Cayenne<br />
½ teaspoon Oregano<br />
4 large eggs<br />
1 cup all-purpose flour<br />
4 medium zucchini, ends trimmed and cut, lengthwise, into 10 wedges like pickles<br />
Kosher salt<br />
4 cups Grapeseed oil<br />
1. Make the breading mixture: In a medium bowl, combine the breadcrumbs, Parmesan cheese, cayenne and oregano. Mix to blend. In another bowl, whisk together the eggs with 1 tablespoon cold water. Place the flour in another large bowl.
2. Bread the zucchini: Place the zucchini in a large bowl and season with salt. Toss to blend. Submerge the zucchini in the flour, shake of excess and coat in egg mixture. Remove the pieces, 1 by 1, shaking off excess egg and them roll them in the breadcrumbs until they are coated on all sides. Arrange in a single layer on a baking sheet. Refrigerate, ideally, for at least 30 minutes.
3. Fry the zucchini: Pour the oil into a deep, heavy- bottomed pot. Heat to 350F. When the oil comes up to temperature, test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon (or, alternatively, a ‘Spider”) to remove the zucchini from the oil. Drop a few pieces of zucchini into the oil and gently “swirl” the oil as they fry. This swirling will allow the zucchini to move around a lot, assuring they fry more evenly on all sides. When they are light to medium brown, 3-5 minutes, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt. Repeat.
4. Serve: immediately with lemon wedges.