2 medium zucchini, cut into 1cm slices
1/2 cup flour
2 eggs, beaten
2 cups Panko breadcrumbs
1/2 cup parmesan
Olive oil for frying
For basil aioli
1/4 cup basil
1/2 teaspoon sea salt
1/2 cup egg mayonnaise
Squeeze of lemon
Place flour in one bowl and the beaten eggs in a second bowl. In a third bowl, add the breadcrumbs, parmesan and lemon rind and mix to combine.
Working with one zucchini slice at a time, dip it into the flour, the egg and then the breadcrumbs. Repeat with remaining zucchini slices.
Heat olive oil in a small to medium saucepan until hot. Add zucchini, 8 slices at a time, and cook until golden brown - about 3 minutes on each side. Drain on kitchen paper.
To make dipping sauce, mash basil leaves and salt in a mortar and pestle. Add mayonnaise and lemon and stir to combine.
Serve with zucchini chips immediately.