Rinse the zucchinis and pat dry. Trim off the ends, then slice into 1/3-inch-thick rounds. Lightly season with salt and pepper, place on paper towels, and let rest for a few minutes. Blot the tops with more paper towels to remove excess moisture.

In a shallow bowl, beat the eggs until smooth.

In another shallow bowl, whisk together the flour and seasoned salt.

In a third shallow bowl, combine the crushed Ritz crackers and grated Parmesan cheese.

Pour about 1 inch of oil into a large, deep skillet and heat over medium-high heat until it reaches 350°F on a thermometer.

Working one at a time, coat each zucchini round first in the flour mixture, then dip into the egg (letting excess drip off), and finally press into the cracker mixture to coat evenly. Set aside on a plate.

Line a plate with paper towels and place near the stove.

Carefully add the coated zucchini slices to the hot oil in batches, without crowding. Fry for 2 to 3 minutes per side, until golden brown and crispy.

Transfer the fried zucchini to the paper towel-lined plate to drain. Serve warm with ranch dressing for dipping.