Best Fried Zucchini

3 medium zucchini, about 1 1/2 lb.
1 1/2 tsp. salt, divided, plus more for serving
3/4 cup all-purpose flour
1 egg
1/3 cup milk
1 cup seasoned breadcrumbs
1/3 cup grated parmesan cheese
1/2 tsp. black pepper
Vegetable oil, for frying
Chopped parsley, for serving
Lemon wedges, for serving

Cut the zucchini into French fry-like pieces, about 3 inches long by 1/2-inch wide. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Set aside for 10 minutes, then pat dry with a paper towel.

Meanwhile, place the flour on a plate. In a wide, shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, pepper, and the remaining 1/2 teaspoon salt.
Working with 3 to 4 pieces at a time, dredge the zucchini in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture. Set aside in a single layer on a sheet pan.

Preheat the oven to 200°F.

Meanwhile, heat a large skillet filled with about 1/2 inch of vegetable oil over medium-high heat until very hot (about 350°F). Working in batches, cook 8 to 10 pieces of zucchini in a single layer until golden brown all over, 2 to 3 minutes.

Remove from the oil and transfer to a wire rack set over a sheet pan (or a sheet pan lined with paper towels). Keep the fried zucchini warm in the oven. Continue to fry the remaining zucchini, adding more oil as needed to the skillet.

Serve warm with chopped parsley and lemon wedges.