Step 1: Prepare the Zucchini. Wash and dry 2 medium zucchini thoroughly. Slice them into 1/4-inch thick rounds. Place the slices in a single layer on paper towels and sprinkle generously with 1 teaspoon of salt. Let them sit for 15-20 minutes to draw out excess moisture.
Step 2: Dry the Zucchini. Gently blot the zucchini slices with fresh paper towels to remove as much moisture and salt as possible. This step is crucial for crispiness.
Step 3: Prepare the Breading. In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
Step 4: Prepare the Egg Wash. In another shallow bowl, whisk 2 large eggs with 1 tablespoon of milk or water.
Step 5: Bread the Zucchini. Dredge each zucchini slice first in the flour mixture, ensuring it’s fully coated. Then dip it into the egg mixture, letting any excess drip off. Finally, coat it thoroughly again in the flour mixture, pressing gently to adhere. Place breaded slices on a clean plate or baking sheet.
Step 6: Heat the Oil. Pour about 1 inch of frying oil (vegetable, canola, or peanut) into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
Step 7: Fry the Zucchini. Carefully place the breaded zucchini slices into the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Work in batches to maintain oil temperature.
Step 8: Drain and Serve. Using tongs or a slotted spoon, transfer the fried zucchini to a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a pinch of salt if desired. Serve hot with your favorite dipping sauce.