Heat the oil to 365-370°. F
Using a whisk mix together the mayonnaise, mustard, sugar, paprika, garlic, lemon juice, salt and pepper. Cover and place in the refrigerator.
Use a spiralizer to cut the zucchini into zoodles. The smallest setting on mine is 1/8”, which is what I used.
Pour in the buttermilk into a large bowl and add the zoodles. Toss to coat.
In a large bowl whisk together the flour, salt and pepper.
When the oil is at the appropriate temperature, Add some of the zoodles to the flour.
Allow the excess buttermilk to drip off before adding to the flour mixture. Toss the zoodles to coat in the flour.
Do this immediately before adding to the oil. Leaving the zoodles sitting in the flour to long will cause them to get gummy and clump together.
Shake off as much of the excess flour as possible.
Place in the oil and fry until golden brown. About 3-4 minutes.
Remove from oil and place on a paper towel lined pan. Sprinkle with a bit of salt while hot.
Serve the hot frizzled zoodles with the dipping sauce.
