I started making these zucchini fries when my neighbor's garden went completely wild last summer. She kept showing up at my door with bags of enormous zucchini, and I ran out of bread recipes pretty quickly. My kids were skeptical at first, but now they request these crispy strips whenever zucchini's in season. The trick to getting zucchini fries actually crispy instead of soggy is salting them first. I learned this from my Italian friend's mother, who swears by this technique for any zucchini dish. You slice them, salt them generously, and let them sit for about 20 minutes. The salt draws out excess moisture, which is what makes most homemade zucchini fries turn into a mushy disappointment. After you pat them dry, a three-step breading process creates that golden, crunchy coating that stays crispy even after they cool down a bit. I use regular flour first, then beaten eggs, and finish with seasoned panko breadcrumbs mixed with a little parmesan cheese. The panko gives you more texture than regular breadcrumbs, and that bit of cheese adds a savory depth that makes these feel special. These work perfectly as a side dish for grilled fish or chicken, but honestly, my family treats them more like an appetizer. I serve them with a simple herb dipping sauce made from mayonnaise, fresh dill, and lemon juice. The tangy sauce cuts through the richness of the fried coating beautifully. They're also great for Shabbat lunch when you want something a little different from the usual vegetables.