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1
Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot.
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2
Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
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3
Place the flour into a shallow, medium container.
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4
Sprinkle with salt and pepper.
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5
Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container.
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6
To a third shallow container, add the panko crumbs.
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7
Sprinkle with salt and pepper.
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8
Working in batches, dredge the the zucchini in the flour, patting off the excess.
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9
Next, dip into the buttermilk mixture.
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10
Moisten completely, and allow the excess liquid to drip away.
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11
Place the zucchini into the panko crumbs and coat evenly.
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12
As you work, lay the zucchini chips onto a parchment-lined baking sheet.
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13
Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes.
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14
Transfer the fried zucchini to paper-towel-lined dish and drain.
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15
Serve the crispy zucchini on a platter immediately.
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16
Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges.
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17
Preheat the oven to 425 degrees F.
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18
Take the whole heads of garlic and cut the tops off to expose the garlic cloves.
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19
Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper.
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20
Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes.
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21
Remove from oven and allow to cool.
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22
Squeeze the pulp from the skins (you'll need 1/3 cup).
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23
In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper.
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24
Pulse until well combined.
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25
Refrigerate to allow the flavors to meld together.
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26
Garnish with parsley.
