Frankly, this is more effort than I usually want to make. But they’re soooo good, it’s worth it. Especially when our one zucchini plant is putting out so much zucchini I can’t keep up. We have zucchini every way you can think of, but it’s is by far the favorite.
Cut your zucchini into slices about 1/4 inch thick. If it’s a small zucchini, slice it diagonally so you’ll have larger pieces.
In one bowl make a thin batter of two parts flour, one part corn starch, and milk. You want it thick enough to stick, but not leave a heavy coating.
In a second bowl, mix two parts seasoned Italian bread crumbs and one part finely grated Parmesan cheese.
Dip a zucchini slice in the batter and shake off the excess. Immediately drop into the bread crumb mixture, and use a fork to flip it to coat the other side, then place on a baking sheet covered with cooking spray.
When you have all your zucchini coated, fry them in small batches in at least an inch of oil, turning half way through, until they’re brown and crispy. I sometimes fry them in a skillet, sometimes in a deep fryer.
Transfer to a pan lined with paper towels and keep warm in the oven at 200 degrees until you’re through frying.
Sprinkle with seasoned salt to serve, and enjoy!