Season flour with garlic, onion, and paprika and place on a large plate.
Place eggs in a bowl and beat to combine.
Place panko crumbs on a separate large plate.
Dredge zucchini slices through the flour, dip in the egg, and coat with panko crumbs.
It is best to coat all of the zucchini before you start frying. Place on a large plate as you go along.
Heat about 0.5- inch of oil in the bottom of a heavy bottom pot, to 350 degrees.
Place several zucchini in the pot and cook for 3 to 4 minutes, until golden brown.
Remove from pan, and place on paper towels to drain.
Serve with ranch dressing or marinara.
Add finely-grated parmesan cheese to the panko mixture.
Substitute breadcrumbs for the panko.
Add crushed chili flakes or cayenne pepper to the flour mixture for added zing
You can use all-purpose flour in place of the rice flour, just make sure to shake off the excess or your coating may get soggy as it cooks.
Fried zucchini tastes best fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. If longer storage is needed, freeze completely cooled zucchini in a zipper-topped bag for up to one month.
Reheat in a 375 degree oven until crispy and heated through, or reheat in an air fryer at 380 degrees for 5 minutes.