Using a mandolin or a sharp knife, slice the zucchini length wise about an 1/8 of an inch thick, it should be flexible but not too thin.
Beat the eggs in a mixing bowl, and place the flour in a separate bowl for dredging. Preheat a deep sauté with 2 inches of canola oil to 325 degrees, on most ranges that would be medium to medium-high heat.
Working One at a time, dredge the zucchini strips in the flour and then into the egg batter, allowing all the excess egg to drip off before carefully placing them into the hot oil. Fry for 30 seconds on each side, or until golden brown, and then using tongs transfer the zucchini to a paper towel lined plate to sop up any of the extra oil.
Once the zucchini have cooled enough to handle, lay them out in a row and sprinkle a little of each one of the remaining ingredients (mint, capers, salt and lemon juice) on the strips. To form the zucchini just roll them up and skewer them with a toothpick. Arrange them on a serving try or platter and you will have horsdoeurvres for 10.