Prepare Zucchini: Trim and slice the zucchini into rounds about ¼ to ⅓ inch thick. Sprinkle salt evenly over the slices and toss them. Let sit for about 10 minutes.

Make Dipping Sauce: In a bowl, combine soy sauce, rice vinegar, water, sugar, and sesame seeds. Mix until sugar dissolves and set aside.

Coat Zucchini: Pat each zucchini slice dry. Coat in flour, tapping off excess for a thin layer.

Prepare to Fry: Heat vegetable oil in a non-stick skillet over medium heat for about 2 minutes.

Fry the Fritters: Dip each slice in beaten egg, place in skillet without overcrowding. Cook for 1-2 minutes per side until golden brown.

Drain and Serve: Remove fritters using a slotted spoon and drain on paper towels. Serve warm with the dipping sauce.