Create an assembly line: In the first bow, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs.

Dredge all sides of zucchini chips in flour.

Next, dip floured zucchini in the beaten egg mixture; they should be completely coated in egg.

Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs.

Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4″ oil .The oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control. Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with papertowels and serve warm with mahram ranch sauce