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In a bowl, mix mayonnaise, chipotle, adobo sauce and lime juice. Cover and chill.
Trim ends from zucchini. Cut in half crosswise, then in half lengthwise. Cut each piece lengthwise into 4 sticks; trim away seeds. In a large ziplock bag, mix flour, 1 tsp. salt, pepper and Italian seasoning; seal bag and shake to mix. Add zucchini sticks and shake until zucchini is coated.
Line a baking sheet with parchment. Put eggs in a shallow bowl; mix panko and Parmesan in a separate bowl. Working with a few at a time, shake excess flour mixture off zucchini. Dip zucchini into eggs, then into panko mixture, pressing to adhere. Lay pieces on lined sheet. Continue until all zucchini pieces are coated.
Preheat oven to 250ºF; line a baking sheet with paper towels. Fill a large straight-sided skillet with oil to a depth of 1/2 inch. Warm over medium-high heat until a candy or deep-fry thermometer reads 350ºF. Working with a few pieces at a time, fry zucchini for 2 to 3 minutes, turning often with tongs, until golden and crispy. Do not crowd skillet. Transfer to baking sheet; sprinkle with additional salt, if desired. Keep warm in oven while you cook remaining zucchini. (Be sure to bring oil back to 350ºF before adding a new batch.) Serve with chipotle mayonnaise.