- 45 minutes
- 35 minutes
Combine spices, Parmesan and breadcrumbs in a medium bowl.
Working one slice at a time, dredge the zucchini first in flour, then egg, and finally in the breadcrumb mixture. Set aside.
Meanwhile, heat 2 inches of canola oil over medium heat in a heavy bottomed pan.
Once oil is popping, fry the coated zucchini in small batches until brown and crispy, being careful not to over-crowd the pan
- Allow to cool slightly on paper towel-lined plates. Serve warm