Slice the Zucchini: Start by washing the zucchini and trimming off both ends. Slice the zucchini into ½-inch thick rounds, ensuring even thickness for uniform cooking.

Prepare the Breading Stations: In a shallow bowl, combine ½ cup of all-purpose flour with 1 teaspoon of salt and ¼ teaspoon of black pepper. Mix well.

In another bowl, beat 2 large eggs until smooth to create the egg wash.

Place 1 ½ cups of Panko bread crumbs in a third shallow dish.

Coat the Zucchini: Dredge each zucchini slice in the seasoned flour, making sure to coat all sides. Tap off any excess flour.

Dip in Egg Wash: After coating with flour, dip each zucchini slice into the beaten eggs, ensuring it is fully covered with egg wash.

Bread with Panko: Transfer the zucchini slice into the Panko bread crumbs and press gently to adhere the crumbs. Coat both sides evenly, then place the breaded zucchini on a plate or tray. Repeat the process for all zucchini slices.

Heat the Oil: In a large skillet, heat about ½ inch of extra light olive oil (or another high smoke point oil) over medium heat. The oil should be hot enough for frying but not smoking (around 350°F or 175°C).

Fry the Zucchini: Once the oil is hot, carefully place the breaded zucchini slices in the skillet, making sure not to overcrowd the pan. Fry the zucchini in batches for about 2-3 minutes per side or until golden brown and crispy.

Drain the Zucchini: Once the zucchini is golden and crispy on both sides, use a slotted spoon or tongs to transfer them to a plate lined with paper towels to drain any excess oil.

Mix the Ingredients: In a small bowl, combine ⅓ cup of mayonnaise, 1 pressed or grated garlic clove, ½ tablespoon of fresh lemon juice, ¼ teaspoon of fine sea salt, and ⅛ teaspoon of freshly ground black pepper. Stir until the ingredients are well mixed and smooth.

Chill the Aioli: For best results, let the garlic aioli sit in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld together.

Plate the Zucchini: Arrange the crispy fried zucchini on a serving plate, stacking them neatly for a visually appealing presentation.

Serve with Aioli: Serve the fried zucchini warm, with the garlic aioli sauce on the side for dipping. Garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese for an extra touch of flavor.