cup all-purpose flour
tsp. kosher salt
grated pecorino cheese
salt and pepper
Mix mayo with chopped parsley and lemon juice.
Whisk 1/2 cup each flour and cornstarch, kosher salt, water and egg in a bowl. Combine breadcrumbs and pecorino in another bowl. Slice zucchini 1/4" thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2" of 350 degrees vegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with sauce.