Maggiano’s Fried Zucchini w/ Lemon Aioli Dipping Sauce

3 Medium Zucchini
Panko Bread Crumbs
1 ½ C Club Soda
¾ C Flour
½ C Corn Starch
1 t Seasoned Salt
1 t Onion Powder
1 t Course Ground Pepper
Ground Parmesan

Cut zucchini into ¼” slices the long way. Mix soda, flour, starch, salt, onion powder, and pepper in a wide mixing bowl. Lay out panko crumbs in a 9x9-baking dish. Dip zucchini strips into batter, let a little drain off and then dip the strips into the Panko breadcrumbs, coating each side. Place battered strips onto a plate until ready to cook. In a large skillet, pour vegetable oil 1” deep and heat oil on high. Add battered zucchini and fry for 2-3 minutes or until golden brown on bottom side, turn zucchini and repeat. Drain on layers of paper towels. Lightly shake Parmesan Cheese over fried zucchini right before serving for garnish. Serve hot with Lemon Aioli dipping sauce.

LEMON AIOLI DIPPING SAUCE:

½ C Mayo
½ C Sour Cream
Zest of one lemon
Juice of one lemon / 1 ½ - 2 T Lemon Juice Concentrate (Go light you can always add more)
½ teaspoon Dill Weed.

Whisk all together in small bowl and refrigerate for 1 hour. Serve with Fried Zucchini.