Fried Zucchini with Lemon Aioli Dipping Sauce

Wash each zucchini and cut off stems/ends. Slice each zucchini lengthwise into 1/8″” thin strips. Set aside while preparing batter.

Batter:

In a large mixing bowl, combine club soda, flour, corn starch, seasoned salt, onion powder and black pepper. Wisk until well combined. Batter should be the consistency of thick pancake batter. More soda can be added to thin the batter if needed. Pour batter into a shallow dish to allow room to batter each zucchini strip. Place 3-4 strips into the batter and coat each side. Allow excess batter to drip off the strips before transferring the zucchini to the breading.

To bread the zucchini:

Pour at least 2 cups of Panko bread crumbs (Japanese bread crumbs) into a shallow dish. Dip battered zucchini strips in breading, coating each side. Continue battering and breading remaining zucchini. Place battered, breaded strips on paper towels while heating oil.

To fry the zucchini:

Heat the vegetable oil in a deep fryer or large skillet to 350 degrees. Drop 3-4 zucchini strips into the hot oil and fry for 2-3 minutes or until golden brown. If using a skillet, turn strips using tongs to brown both sides. Remove golden zucchini strips from the oil and drain on layers of paper towels. Sprinkle strips with Parmesan cheese. Serve immediately with Lemon Aioli Dipping Sauce.

The sauce:

Combine mayo, sour cream, lemon zest, lemon juice, and dill weed in a medium bowl. Refrigerate until zucchini strips are ready to serve.