Pretty close to my own method. I dessicate them though after slicing with a good dose of table salt and rest them for fifteen minutes before rinsing and chilling in ice water. I add (for this size recipe) about 2 TBsp of corn starch to the batter that gives them more crunch and make sure the excess egg wash and batter is shaken off before dropping in the oil. Most of the Southern folk I know use flour, egg wash, and corn meal dredges traveling from dry to wet and shaking between rather than a batter. Another great application is to use a crepe thick tempura batter with just flour, corn starch, a little salt and sugar and carbonated water. Here the tradition is to wait until the end of the season and fry up the greenies left that do not have a chance to ripen. What a waste!