- 2 medium zucchini, about 1 1/2 pounds
- 1 1/4 teaspoons kosher salt, divided
- 1 medium lemon
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 2 cups panko breadcrumbs
- 4 tablespoons olive oil, divided
- Flaky salt, for serving (optional)
- Dipping sauce, such as garlic aioli or remoulade (optional)

1. Trim the stems off of 2 medium zucchini and slice them in half crosswise. Cut the zucchini lengthwise into planks about 1/2-inch thick. Working with two of the stacked planks at a time, cut crosswise into 1/2-inch-wide batons. Repeat with the remaining zucchini planks.
2. Place the zucchini batons in a colander placed inside of a bowl. Sprinkle with 3/4 teaspoon kosher salt and toss to evenly distribute. Let the zucchini sit uncovered at room temperature for 1 hour, stirring occasionally. Meanwhile cut 1 medium lemon into wedges
3. In a large shallow bowl, combine 1 cup all-purpose flour, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, and remaining 1/2 teaspoon kosher salt. Whisk 2 large eggs with a fork in a second large shallow bowl until broken up with no streaks of egg white. Place 2 cups of panko breadcrumbs in a third large shallow bowl.
4. Transfer the zucchini onto a paper towel-lined plate and pat dry. Discard the water collected at the bottom of the bowl.
5. Working with a few pieces of zucchini at a time, dredge in the flour mixture. Then, working with 1 piece at a time, shake off excess flour and dredge in the eggs then the breadcrumb mixture, gently pressing the breadcrumbs into the zucchini so they stick. Place in a single layer on a large plate or baking sheet.
6. Heat 2 tablespoons of olive oil in a 10-inch or larger nonstick skillet over medium heat until shimmering. Add half of the breaded zucchini in a single layer and cook, flipping 2 or 3 times depending on the shape of the batons, until lightly browned on all sides, 2 to 3 1/2 minutes per side. Transfer the zucchini onto a paper towel-lined plate. Wipe down the pan if needed then add the remaining 2 tablespoons of olive oil and repeat cooking the remaining zucchini. Serve immediately with lemon wedges, flaky salt, and your favorite dipping sauce (if using).