step 1
Rinse and dry the Zucchini (7 cups) and trim off the stem and the blossom ends. With a sharp knife, slice the squash lengthwise into strips about 1/8-inch thick; flexible but not paper-thin.
step 2
Dump the All-Purpose Flour (1 1/2 cups) into a wide bowl or shallow dish. In another wide bowl, beat the Eggland's Best Classic Eggs (5) well with Salt (1/2 tsp) and Freshly Ground Black Pepper (to taste). Set a wide colander on a plate, to drain the battered strips before frying.
step 3
Tumble 5 or 6 zucchini strips at a time in the flour, coating them well on both sides. Shake off loose flour and slide the strips in the beaten eggs. Turn and separate the strips with a fork so they're all covered with batter; pick them up one at a time and let excess egg drip back into the bowl; then lay them in the colander.
step 4
Pour Canola Oil (as needed) into the skillet to a depth of 1/3-inch and set it over medium-high heat. Cover a baking sheet or large platter with several layers of paper toweling and place it near the stove.
step 5
When the oil is very hot but not smoking, quickly slip several strips into the skillet, using kitchen tongs or a long fork to avoid spatters of hot oil. Don't crowd the strips, no more than 7 at a time in a 12-inch pan, so they crisp quickly and don't absorb excess oil.
step 6
Maintain the heat so the strips are sizzling actively. Cook on the first side for a minute and a half or so, then flip them over. They should be nicely colored on the first side; if not, raise the heat slightly. Cook the second side for another minute or so, until golden and crisp, then transfer the strips to the paper towels. Lay them flat in a single layer and sprinkle them while hot with pinches of salt.
step 7
It's best to let them cool uncovered, but if you need the space, lay paper towels over a sheet of strips for draining the next ones to come out of the skillet. Let the slices cool for a few minutes.
step 8
Place a fried strip pointing away from you on your work table, with the wider end facing you. Place 3 or 4 Capers (2 Tbsp) on that end, then roll the strip tightly, enclosing the capers in the center. Stick a toothpick all the way through the roll-up, so it stays together. Roll up all the strips, or as many as you want.
step 9
Just before serving, stand the roll-ups on end and squeeze Lemon (1/2), through a strainer to catch the seeds, all over the spiral tops. Arrange them on a serving platter. If you like, scatter another teaspoon or so of drained capers all over. Serve immediately with your favorite marinara sauce.
