Cheesy Parmesan Crusted Zucchini Fries are crispy, crunchy and totally kid friendly.
While the oil is heating, whisk together the flour, salt and pepper in a shallow bowl. Pour the buttermilk into a separate shallow bowl.
Whisk together the panko and cheese in a third shallow bowl. Dredge the zucchini in the flour, then the buttermilk and panko mixture.
Carefully place the zucchini in the oil. Repeat with the remaining zucchini being careful not to overcrowd the pan. Work in batches if necessary.
Once the zucchini is golden brown, carefully flip over. If the zucchini is becoming too brown, turn the heat down.
When all sides of the zucchini are golden brown, transfer to a wire rack using tongs. (If you're running out of oil, add the remaining 1/2 cup)