Wash, or rinse the Zucchini, and dry with paper towels. Place the Zucchini on a cutting board, and with a sharp knife, cut the Zucchini into thick pieces, about 1/3 inch thick.   Crack open the eggs into a medium-size bowl, add milk, and stir together until well mixed, and light yellow in color.  Place the Flour in a Medium-sized bowl, and place the Corn Flake Crumbs in a Medium-sized bowl.  Place the bowls in a line, starting with the Flour, then the Egg/Milk mixture, then the Corn Flake Crumbs.  Set this up close to your Fryer.  Line a large plate or platter with paper towels to drain the fried Zucchini after frying.

Make sure your Fryer is filled with fresh cooking Oil, up to the designated fill line.  Heat oil while preparing Zucchini; Oil must be hot to fry the pieces quickly.  Read manufacturer's instructions on times, and temperatures for frying.

Starting with the Flour, coat several pieces of Zucchini (5 or 6 at a time) in the flour, and then dip them in the Egg/Milk mixture, and roll them in the Corn Flake Crumbs.  Drop them into the Fryer, and cook them for approximately 2 - 4 minutes, or until the Zucchini turns a light golden brown.  When they turn a light golden brown, remove them immediately to the paper towels to drain; Fried foods, Zucchini included, will continue to cook even after removed from the Fryer, so if you leave them until their dark golden brown, they'll overcook.  Continue these steps until you've cooked all the Zucchini, working in small batches. Sprinkle Salt on the Zucchini when you remove it from the Fryer.  Remove the Zucchini from the paper towels to a serving plate, sprinkle generously with the finely shredded Parmesan Cheese, serve, and Enjoy!