Measure the flour into a shallow dish. In a separate shallow dish, toss together the panko, breadcrumbs, parmesan, parsley, red pepper, salt, and black pepper until well combined. In a third shallow dish, whisk together the eggs with 3 tablespoons of water.

Dredge the zucchini slices first in the flour, followed by the egg, and then into the breadcrumb mixture. Place on a wire rack set over a baking sheet. Allowing the dredged zucchini to rest for about 10 to 15 minutes before frying will make sure the coating sticks and doesn’t slide off while frying.

To make the dressing, combine all of the ingredients in a medium bowl, whisking until smooth. Transfer to an airtight container or jar with a tight fitting lid and chill for at least 1 hour. Dressing can be kept in fridge for up to 3 days.

Fill a large frying pan with about 2 inches of oil and set over medium-high heat until a deep-fry thermometer reaches 350°F.

Fry the zucchini in batches, a few at a time, until golden brown about 1 to 2 minutes. Flip over and continue to cook on the other side for another minute. Drain on a paper towel-lined baking sheet and season with a bit of salt while still hot. Keep warm in a preheated 250°F oven while you fry the remaining zucchini.

To assemble the sliders, split the buns in half and spoon a bit of ranch onto each half. Top the bottom half of the buns with a slice of fried zucchini, tomato slice, a piece of lettuce, and a drizzle more of ranch. Replace the top bun on and skewer with a long toothpick to hold in place. Serve immediately.