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1
Wash each zucchini and cut off stems/ends.
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2
Slice each zucchini lengthwise into 1/8 thin strips.
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3
Set aside while preparing batter.
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4
Batter:
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5
In a large mixing bowl, combine club soda, flour, corn starch, seasoned salt, onion powder and black pepper.
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6
Wisk until well combined.
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7
Batter should be the consistency of thick pancake batter.
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8
More soda can be added to thin the batter if needed.
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9
Pour batter into a shallow dish to allow room to batter each zucchini strip.
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10
Place 3-4 strips into the batter and coat each side.
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11
Allow excess batter to drip off the strips before transferring the zucchini to the breading.
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12
To bread the zucchini:
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13
Pour at least 2 cups of Panko bread crumbs (Japanese bread crumbs) into a shallow dish.
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14
Dip battered zucchini strips in breading, coating each side.
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15
Continue battering and breading remaining zucchini.
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16
Place battered, breaded strips on paper towels while heating oil.
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17
To fry the zucchini:
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18
Heat the vegetable oil in a deep fryer or large skillet to 350 degrees.
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19
Drop 3-4 zucchini strips into the hot oil and fry for 2-3 minutes or until golden brown.
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20
If using a skillet, turn strips using tongs to brown both sides.
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21
Remove golden zucchini strips from the oil and drain on layers of paper towels.
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22
Sprinkle strips with Parmesan cheese.
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23
Serve immediately with Lemon Aioli Dipping Sauce.
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24
The sauce:
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25
Combine mayo, sour cream, lemon zest, lemon juice, and dill weed in a medium bowl.
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26
Refrigerate until zucchini strips are ready to serve.
