Beat 2 eggs and 1/4 cup water in a shallow dish. Put 1/2 cup flour in another dish. Mix 3/4 cup breadcrumbs, 2 tablespoons chopped parsley, and salt and pepper in another dish. Cut 1 zucchini into sticks. Dredge in the flour, then in the eggs and breadcrumbs. Repeat with 12 bocconcini. Heat about 1/2 cup olive oil in a large skillet over medium-high heat. Fry the zucchini and mozzarella in batches, turning once, until golden, 2 to 3 minutes. Season with salt. Serve with spicy marinara sauce and lemon wedges.
Photograph by Andrew Purcell