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1. Rinse your zucchini with vegetable wash and put them in a colander in the sink to drain.
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2. Put your zucchini on a cutting board and cut into 1/4 inch slices.
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3. Put Fritos in a large Ziploc bag. Beat with a mallet until crushed. The bag keeps the crumbs from flying everywhere, so be sure to close it before crushing.
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4. Mix together flour, colby jack cheese, salt, pepper, dry mustard and Fritos in a large mixing bowl.
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5. Heat up your vegetable shortening in a fry cooker or I just use a regular 3-quart pot on the stove. As you're cooking, you'll need to add additional shortening-it gets soaked up into the fried zucchini.
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6. Mix together egg, heavy cream and lemon in a medium size bowl. Beat with a whisk until frothy and set aside.
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7. Dip the zucchini into the egg mixture. Then dip into the flour mixture, coating both sides.
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8. Now do it all over again. Dip the zucchini into the egg mixture again. Then the flour mixture. This gives it a double coating that sticks to the slices and the breading won't fall off during frying.
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9. Lower the slices one at a time into the hot oil
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As soon as the zucchini are in the oil take your metal spatula and break them apart, they tend to stick together in the center of the pot. It takes only a few minutes to cook so keep an eye on them, they're done when they turn golden brown.
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10. While your first batch is cooking, get a large plate and put 6 or 7 paper towels on the top and set by the stove. Once cooked, put the zucchini on the plate with paper towels to drain.
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11. Put your next batch in the oil and keep repeating until you've cooked all of your zucchini. Make sure to put your zucchini into a container once cool, and don't put a new hot batch onto cool ones-it makes them soggy.
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Put on a plate and enjoy!
