Parmesan Zucchini

• vegetable oil (for frying)
• 1 cup panko breadcrumbs
• 34 cup fresh shredded parmesan cheese
• salt, to taste
• fresh ground black pepper, to taste
• 1 lb zucchini, bias cut into 1/4-inch slices
• salt, to taste
• 12 cup buttermilk
• 14 cup all-purpose flour
• 1 egg
• 2 tablespoons cornstarch
• 14 teaspoon kosher salt
• parmesan cheese
• chopped fresh parsley
• lemon, wedges
• 1 cup store-bought marinara sauce
• 2 tablespoons heavy cream
• 2 tablespoons fresh parsley or 2 tablespoons fresh basil

1. BUTTERMILK BATTER:.
2. Whisk all batter ingredients together in a bowl until there are no lumps.
3. (Prepare the batter just before using.
4. However, it's okay if it sits 5-10 minutes.
5. ZUCCHINI:.
6. Heat 1-1/2" to 2" oil in 375 degrees F in a saucepan.
7. Combine panko, Parmesan, salt and pepper in a large resealable plastic bag.
8. Coat 1/4 in the prepare batter.
9. Transfer to the bag, seal and shake until well coated.
10. Repeat with remaining zucchini.
11. Fry zucchini in batches for 1-2 minutes or until golden.
12. Drain on paper towel-lined plate; season with salt and garnish with Parmesan, parsley and lemon.
13. TOMATO CREAM SAUCE:.
14. Simmer the marinara and cream in a small saucepan over medium-low heat 4-5 minutes or until warmed through; off the heat stir in parsley or basil.
15. (Sauce and cream may be warmed in a microwave at high power for 1 minute.
16. Stir in parsley or basil just before serving.
17. ).
18. Serve with tomato cream sauce.

vegetable oil, breadcrumbs, parmesan cheese, salt, fresh ground black pepper, zucchini, salt, buttermilk, flour, egg, cornstarch, kosher salt, parmesan cheese, fresh parsley, lemon, storebought marinara sauce, heavy cream, fresh parsley

Taken from www.food.com/recipe/parmesan-zucchini-228566 (may not work)