Step 1

In a bowl, mix mayonnaise, chipotle, adobo sauce and lime juice. Cover and chill.

Step 2

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.

Step 3

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.

Step 4

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.