• 4 large Eggs
• Coarse Salt
• 2 cups All-Purpose Flour
• 3 cups Italian-Seasoned Bread Crumbs
• 1 cup Grated Parmesan Cheese
• Vegetable Oil, for frying
• 2 pound medium Zucchini, sliced ¼-½ inch thick rounds

1. In a medium bowl, beat eggs with a pinch of salt
2. Put the flour in a wide, shallow bowl; in a separate bowl, mix half of the bread crumbs and half of the cheese together; add the remaining half when this gets used up
3. Heat 1 inch of vegetable oil in a large skillet over medium heat; the oil should reach 350-365F
4. Dredge each piece of zucchini in flour then in the egg, allowing excess to drip off, then into the bread crumbs patting them on with your hands
5. Fry the zucchini in batches until golden brown 2-3 minutes, turning to cook each side; remove to paper-towel lined plates and sprinkle with salt
6. Let the oil return to temperature between batches and add more oil as needed
7. Serve with ranch or marinara sauce for dipping

These pans are great for frying!

These tongs come in handy when frying!