These homemade fried zucchini are light, crisp, and nearly imposssible to resist! To achieve the light and crisp texture, the zucchini slices are dipped in milk and then tossed gently in seasoned flour before being fried.
Trim and discard the ends of the zucchini. Using a sharp knife, carefully slice the zucchini lengthwise into ¼-inch slices. Cut each slice lengthwise into ¼-inch shoestring fries (discard any inner pieces that are very seedy, as they won’t fry as well, save for soup or other purposes). Alternatively, you could julienne the zucchini with a mandolin.
Heat oil in a large, heavy-bottomed pot to 365°F (185°C). The oil should fill the pot halfway or more.
Place the milk in a medium bowl. Set the flour on a large sheet of wax paper or plate. Line a half sheet pan with paper towels and set close to the frying area.
Gently dip a small handful of zucchini matchsticks into the milk. Toss the pieces in the flour until lightly coated. Drop the pieces gently into the frying oil, and using a spider or slotted spoon, gently stir and flip so they brown evenly. It will take roughly 2 to 3 minutes per batch. Avoid over-crowding the pot, you'll want to try in batches. Fry the zucchini for roughly 2-3 minutes per batch. Lift and transfer the zucchini fries to the paper towel lined baking sheet. Season immediately with salt and pepper.
Serve the hot zucchini fries with lemon wedges for squeezing.