Fill a large dutch oven, fitted with a candy thermometer, with 2” worth of canola oil and heat over medium-high heat to 325-degrees.

Clean and thoroughly dry the zucchini and trim off the tops and bottoms.

Cut each zucchini in half, then cut each half into ¼” thick matchsticks.

In a shallow bowl, mix the flour with 1 tablespoon until well combined.

Place the egg and breadcrumbs each into their own shallow bowl.

Dredge the zucchini in the flour mixture, shaking off any excess.

Dip the zucchini in the egg, allowing any excess to drip off.

Coat the zucchini with the breadcrumbs.

Fry the zucchini, in batches, until golden brown on all sides, for 2 to 3 minutes.

Transfer to a wire rack to drain and season with salt.

Serve hot with Lemon Basil Aioli or marinara sauce.