Step 1: Wash and dry the zucchini. Trim off the ends and slice the zucchini into 1/4-inch thick rounds.
Step 2: Arrange the zucchini slices in a single layer on a few layers of paper towels. Sprinkle evenly with 1 teaspoon of salt. Let sit for 15-20 minutes to draw out excess moisture. After 15-20 minutes, firmly pat the zucchini slices completely dry with fresh paper towels.
Step 3: Set up your breading station. Place the all-purpose flour in one shallow dish, the beaten eggs in a second shallow dish, and the breadcrumbs in a third shallow dish.
Step 4: Dredge each zucchini slice in the flour, ensuring it's lightly coated, then shake off any excess flour.
Step 5: Dip the floured zucchini into the beaten egg, allowing any excess to drip off.
Step 6: Press the egg-coated zucchini into the breadcrumbs, turning to coat completely. Gently pat the breadcrumbs onto the zucchini to ensure they adhere well.
Step 7: In a large, heavy-bottomed skillet or Dutch oven, pour enough oil to reach a depth of 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately and turn golden in about 30 seconds.
Step 8: Carefully place a few breaded zucchini slices into the hot oil, making sure not to overcrowd the pan. Fry in batches for 3-4 minutes per side, or until golden brown and crispy.
Step 9: Using tongs or a slotted spoon, remove the fried zucchini and transfer them to a wire rack set over paper towels to drain excess oil. Immediately sprinkle with a little extra salt, if desired.
Step 10: Repeat with the remaining zucchini slices, adjusting heat as needed to maintain oil temperature. Serve hot with your favorite dipping sauce.