1-1/2 cups Parmesan
1-1/2 cups Panko (Japanese breadcrumbs)
1/2 teaspoon salt
2 extra-large eggs
3 medium size zucchini, washed, trimmed (but not skinned), but into 3 inch-long by about 1/2 in-wide strips
Instructions In a mixing bowl, combine Parmesan, Panko & salt. In another bowl whisk eggs. Dip zucchini in egg to coat, allowing excess to drip back into the bowl. Coat zucchini on both sides with Panko, pressing so that the Panko sticks,
Deep-fry zucchini strips (n batches if necessary) until they are golden brown (about 3 min. at 375 F). Drain on paper toweling. Can be made aea and held for up to one hour. Serve with aioli dipping sauce on the side.