Zucchini Katsu + Garlic Dipping Sauce

0 Slice the zucchini into 1/2 inch pieces.
4 Lay the sliced zucchini on a plate or surface area. Sprinkle 1/2 tsp salt on both sides. Set aside for 5 minutes to draw out excess moisture. Pat the zucchini with a dry paper towel after 5 minutes.
3 Mix the flour and 1/2 tsp salt in a plate or deep dish. Set aside.
2 Combine the panko bread crumbs, 1 tsp salt, paprika, and black pepper in a plate or deep dish. Set aside. 
1 Mix the eggs and water in a plate or deep dish. 
5 Place the zucchini into the flour dredge, making sure to coat well. 
6 Dip the dredged zucchini into the egg wash and coat well.  
7 Next, coat with panko breading. Press the coating into the zucchini to help adhere better.
8 In a deep pan, heat up the oil on medium heat. Add a pinch of the breadcrumbs to the pan to test the oil. If it starts to sizzle, it's ready. 
9 Fry the zucchini for 2-3 minutes on each side or until golden brown.
10 Move to a wire rack and allow to cool.
11 Enjoy with dipping sauce!
Dipping Sauce
13 In a bowl, combine the kewpie mayo, grated garlic, lemon juice, lemon zest, cayenne pepper, salt, and black pepper. Mix well.
14 Mix well and serve with zucchini!