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1
Pour the oil into a deep, heavy bottomed pot and heat to 350 degrees F.
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2
Make the breading mixture by combining the breadcrumbs, and Parmesan in a medium bowl.
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3
Mix to blend.
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4
In another bowl, whisk together the eggs and the splash of water.
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5
Place the zucchini in a large bowl and season with salt.
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6
Toss to blend.
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7
Sprinkle lightly with flour (use a sieve) to dredge then toss to coat evenly - this will help the breading to stick.
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8
Submerge the zucchini in the eggs.
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9
Remove the pieces, 1 by 1, shaking off excess egg and them roll them in the breadcrumb mixture until they are coated on all sides.
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10
Transfer to a platter or baking sheet.
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11
When the oil comes up to temperature, test the oil by dropping in one piece of zucchini.
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12
It should rise to the surface fairly quickly, begin the bubble and fry gradually.
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13
Prepare a baking sheet fitted with a kitchen towel and a slotted spoon (or, alternatively, a spider) to remove the zucchini from the oil.
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14
Drop a few pieces of zucchini into the oil and gently swirl the oil as they fry.
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15
This swirling will allow the zucchini to move around a lot, assuring they fry more evenly on all sides.
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16
When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool.
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17
Sprinkle with a touch of salt and paprika.
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18
Repeat.
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19
Serve immediately with lemon wedges.
