Instructions
1-Wash and dry the zucchini: Wash and dry the zucchini. Trim off the stems and cut them into 1/2-inch thick rounds. Alternatively, cut them on a bias angle for longer pieces.
2-In a bowl, mix the flour, salt,: In a bowl, mix the flour, salt, black pepper, and garlic powder. In a second bowl, whisk together the eggs. In a third shallow bowl, combine panko breadcrumbs, parmesan cheese (if using), and Italian seasoning (if using).
3-Dip the zucchini in the flour, shaking: Dip the zucchini in the flour, shaking off any excess coating. Next, dip in the whisked egg, coat completely, and drain any excess. Lastly, dip in the breadcrumbs, pressing to coat evenly. Repeat the process with the remaining pieces. Transfer to a sheet pan and refrigerate for 15 minutes, or up to 2 hours before frying. You can skip chilling if needed, but gently place the breaded zucchini into the hot oil to keep the coating intact.
4-Add the oil to a 10-inch skillet: Add the oil to a 10-inch skillet. It should reach about 1/2-inch up the sides, add more if needed. Heat the oil over medium heat until it reaches 350ºF (177ºC). Gently shake off any bread crumbs that have not adhered to the zucchini. Add about 10 to 12 pieces to the pan; do not overcrowd. Fry until golden brown and crispy, about 2 to 3 minutes per side. Adjust the heat as needed. Transfer to a paper towel-lined plate for 15 seconds to drain excess oil. Place on a wire rack set on top of a sheet pan. Repeat the cooking procedure with the remaining zucchini pieces.
5-Transfer the fried zucchini to a serving: Transfer the fried zucchini to a serving platter. Garnish with salt, parsley, and lemons, or serve with a dipping sauce.