3 large zucchini
1 3/4 cups fresh bread crumbs
1 cup freshly grated parmesan
3 tablespoons finely chopped parsley
Grated zest of 1/2 lemon
2 large eggs
3/4 cup all-purpose flour
Salt and freshly ground black pepper
Vegetable oil, for deep frying
Preheat the oven to 200°F (95°C). Wash and dry the zucchini. Cut them into sticks about 3 × 1/2 in.
Mix the bread crumbs, cheese, parsley and lemon zest well in a shallow bowl. Beat the eggs in a second bowl. Spread the flour in a third bowl and season.
In batches, coat the zucchini in the flour, then the egg and then the bread crumbs. Transfer to a wax paper-lined baking sheet.
Half-fill a deep frying pan with oil and heat over high heat to 350°F (170°C). In batches, add the zucchini and cook about 3 minutes, or until golden brown.
Transfer to a paper towel-lined baking sheet and keep warm in the oven while frying the remaining zucchini. Serve hot.
Note: The coated zucchini can be stored at room temperature for up to 2 hours before frying.