Start by slicing the zucchini into thick sticks about 1/4 inch wide; keep them uniform for even frying. Place the slices in a bowl of salted water and let sit for 10 minutes to draw out excess moisture.
Drain the zucchini thoroughly and pat dry with paper towels until no moisture remains, which helps prevent splattering during frying.
Set up your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, pepper, and garlic powder.
Dredge each zucchini stick first in the flour, shaking off excess, then dip into the beaten eggs, ensuring full coverage. Finally, coat generously with the seasoned panko breadcrumbs, pressing lightly to adhere.
Heat the oil in a deep-fryer or large skillet to 180°C (350°F). Use a thermometer to monitor the temperature, ensuring it’s hot enough for crispy fries.
Carefully add the breaded zucchini sticks in small batches to the hot oil, avoiding overcrowding. Fry for 2-3 minutes, turning occasionally, until they turn golden brown and crispy, and you hear a gentle bubbling.
Use a slotted spoon to transfer the cooked fries to a wire rack lined with paper towels to drain excess oil. Let them rest for about 1-2 minutes; they will continue to crisp up slightly.
Sprinkle with flaky sea salt and squeeze fresh lemon wedges over the fries for a bright, tangy finish. Serve immediately while hot and crispy.
