Directions

1. 1

   Prepare the dipping sauce by combining the pineapple juice, soy sauce, and dry mustard powder in a blender and blending until smooth. Transfer to a bowl and stir in the apricot preserves until well combined. Set aside or refrigerate until ready to serve.

2. 2

   Rinse the zucchini and slice them into rounds approximately 1/3 inch thick.

3. 3

   Set up a breading station with three shallow bowls or plates: one with flour, one with milk, and one with seasoned breadcrumbs. Working with one zucchini round at a time, dredge it in flour, shaking off excess, then dip in milk, and finally coat thoroughly with breadcrumbs. Place each breaded round on a wire rack positioned over a baking sheet.

4. 4

   Heat the vegetable oil in a large skillet over medium heat until it shimmers and begins to sizzle slightly.

5. 5

   Using tongs, carefully add 3 to 4 breaded zucchini rounds to the hot oil. They should sizzle and be enveloped by the oil. Fry for 1 to 1½ minutes until they achieve a deep golden brown color on the bottom.

6. 6

   Flip each zircle and continue frying for another 1 to 1½ minutes until the other side is also deep golden brown.

7. 7

   Remove the fried zucchini rounds with tongs and transfer to a paper towel-lined baking sheet to drain. Repeat with remaining breaded zucchini rounds in batches.

8. 8

   While still warm, lightly sprinkle all zucchini zircles with salt to taste.

9. 9

   Serve the zucchini zircles warm with the apricot-mustard dipping sauce on the side.