Preparation

• Trim the ends off the zucchini/courgette then slice in equal round slices, roughly ¼-⅓ inch (6-8mm) wide. Sprinkle the salt over the slices then gently toss the slices to coat with the salt. Spread the slices out and leave for around 10 minutes for the salt to draw out liquid from the zucchini.
• Meanwhile, mix together the ingredients for the dipping sauce - mix the soy sauce, vinegar, water, sugar and sesame seeds in a small bowl and set aside. Crack the egg into a small bowl or dish and beat it until well mixed (though it shouldn't be too bubbly). Set aside.
• Once the zucchini slices have little droplets of liquid on them, pat them dry with paper towel. Don't press them dry too hard - a little liquid helps the flour to stick, but they shouldn't be overly wet.
• Place the flour in a small dish then dip each slice of zucchini in the flour and turn so they are coated lightly on both sides. Try to make sure they are coated all over. Tap the slice to shake off excess flour then set aside. Repeat with the rest of the slices.
• Prepare a small to medium skillet/frying pan by adding a thin layer of oil over the bottom and warming over medium heat.
• Once the oil is warm, dip a slice of zucchini at a time in the egg so it's coated all over, let excess egg drain off then drop it directly into the warm skillet. Repeat with other slices.
• Cook each slice for a minute or two, until the edges start to turn golden. Carefully flip the slices over - the underside should be lightly golden all over. Cook the other side until also lightly golden, roughly another 30 seconds to a minute.
• Remove the cooked slices from the skillet and drain on kitchen paper to remove excess oil then repeat dipping and cooking the next batch. Keep repeating until all are cooked, adding a little additional oil to the skillet as needed.
• Serve warm with the dipping sauce.