Wash but do not peel zucchini; slice off ends.
Cut into lengthwise sticks about 1/2 inch thick.
Sprinkle with salt and pepper and roll in flour.
Dip in mixture of the slightly beaten egg and milk; roll in crumbs.
Fry in heated butter or oil until lightly browned and crisp on.
All sides, about 5 to 6 minutes.
Sprinkle each stick with lemon juice