Zucchini, which is a type of summer squash, is a versatile ingredient because it has a mildly sweet taste and a hearty texture that can handle being cooked at a high temperature without becoming soggy. For a more decadent twist on zucchini, coat it in breadcrumbs and fry it in oil. For best results, zucchini must be fried using a precise technique to ensure it has a crunchy outside with a tender, flavorful inside.
Rinse zucchini to remove any surface dirt, then gently pat dry with a towel. Slice lengthwise into 1/2-inch thick strips. If using larger zucchini, make sure the strips are no more than 3 inches long.
Stir together 1-1/2 cups dried breadcrumbs and 3/4 tsp. salt in a large bowl. Whisk two eggs in another large bowl until completely combined.
Place about 2 inches of olive or vegetable oil in large frying pan or use a deep fryer. Heat over medium heat until a deep-fry thermometer measures 350 degrees Fahrenheit.
While oil is heating, dip a zucchini strip in whisked eggs so that it is completely covered. Hold the coated strip above the bowl for about two seconds, allowing extra egg to drip back into bowl.
Lay the coated strip flat into the breadcrumbs to cover one side, then turn it over and cover other side. Lightly shake strip above the bowl to get rid of any extra breadcrumbs, then set it on baking sheet and repeat with the rest of the zucchini (you may to add more breadcrumbs).
Place coated zucchini strips gently into the 350-degree oil in an even layer so they are not touching. Fry for two to three minutes or until the outside is a light golden brown, then remove with a slotted spoon and place on paper towels to absorb excess oil. Serve the fried zucchini hot for best results.