Wash zucchini, do not peel. Slice ends off, and cut lengthwise into sticks about 1/2 inch thick and 3 inches long. Sprinkle zucchini with salt and pepper.
Whisk egg and milk together. Roll each zucchini stick in flour, then dip into egg mixture, then roll in cracker meal. Set aside.
In a deep skillet, pour oil to a depth of about 2 inches. Heat to 325 degrees, or until a bread cube toasts quickly in the oil.
Fry sticks in hot oil, turning occasionally until lightly browned and crisp on all sides, about 5-6 minutes. (Do not crowd pan.) Drain on a paper towel-lined plate or on a wire rack set over a baking sheet.
Serve immediately with a squeeze of lemon juice and a sprinkle of Romano cheese. (They're also great with marinara sauce!) Makes 6 servings. Enjoy!