Fried Zucchini Strings

Using a julienne peeler or spiralizer, cut the zucchini into thin, long strands.

In a large bowl, crack the eggs and add the buttermilk. Season with salt and pepper, then whisk to combine.

Add the zucchini strands to the wet mixture and toss until they are fully coated.

In a separate shallow dish, combine the plain breadcrumbs, garlic powder, dried parsley, and another pinch of salt and pepper. Whisk to mix.

Working in batches, take the zucchini from the wet mixture, letting excess drip off, and transfer it to the breadcrumb mixture. Toss gently to coat thoroughly.

Heat a few inches of vegetable oil in a deep pot or pan over medium-high heat. Once hot, carefully add the breaded zucchini in small batches to avoid overcrowding.

Fry for 1-2 minutes, or until golden brown and crispy.

Use a spider strainer to remove the fried zucchini from the oil and place on a plate. Serve immediately with your favorite dipping sauce.