Here is the recipe for the zucchini appetizer that my son-in-law now serves in his restaurant in L.A. [Backstory: my daughter and I grew some giant zuccini in the garden and he took it to show the chef, who promptly created this recipe. The customers love it.]
1. Zucchini cut into julienne strips (ala large french fries)
2. Pat dry with paper towel to make sure there is no water on the strips
3. Dip in very well beaten/whipped egg yolk
4. Sift some flour until fine (or use old-fashioned cake flour, or cut your sifted flour with a touch of Bisquick)
Toss the flour with sea salt and oregano and a touch of rosemary
5. Dredge the egg-covered zucchini strips with the flour mixture
6. Deep fry very quickly in fresh, hot vegetable oil until golden on the outside but still firm on the inside; make sure not to let the zucchini go limp.
7.Serve immediately with extra course ground sea salt on the side