LEMON PEPPER ZUCCHINI

2 pounds fresh zucchini, trim ends, cut into 3 inches long by 1/2 inches wide, 3/4 teaspoon Cajun seasoning salt, 1 teaspoon lemon pepper, 3/4 cup self-rising flour, 1/2 cup cornstarch, 1 cup club soda, 2 1/2 cups panko breadcrumbs, 2 cups grated  Parmesan cheese, 1/4 cup fresh flat-leaf parsley, chopped, oil for frying.

Cut out the seeds.  Place the zucchini slices into a colander, generously sprinkle with salt, toss allow to stand for a least 30 minutes.   This is the most important step in making this dish.  Allowing the zucchini to set with the salt for 30 minutes drains some of the water and ensures flavor.  Make the batter:   Get out a bowl add the flour, cornstarch, and slowly add the club soda and whisk until the batter is smooth, add the salt and pepper, mix well.  The batter should be the consistency of pancake batter.  Pour the breadcrumbs on a plate.  Dip the zucchini in the batter, allow the excess to drip off.  Coat the zucchini in the breadcrumbs.  Place the zucchini on a cookie sheet and refrigerate for approximately 15-minutes.  Get out a heavy skillet, add approximately 2 inches of oil to the skillet. Heat the oil to 350 degrees.  Add the zucchini to the oil and fry to a golden brown.  Remove from the skillet and drain on paper towels, sprinkle the cheese and parsley on the zucchini, ready to serve.