Slice medium-sized zucchini into spears, about ¼ to ½ inch thick. Sprinkle 1 teaspoon of kosher salt evenly over the zucchini and let them sit in a colander for 1 hour.

Set up three shallow bowls: in the first, combine 1 cup of all-purpose flour, 1 ½ teaspoons each of onion powder and garlic powder, ¾ teaspoon of paprika, and ½ teaspoon of freshly ground black pepper with 1 teaspoon of kosher salt. In the second bowl, beat 2 large eggs with 1 tablespoon of water. Finally, fill the third bowl with 3 cups of panko breadcrumbs.

Take a zucchini spear and first dip it into the flour mixture, ensuring it is evenly coated. Shake off any excess flour, then immerse the spear in the egg wash. Finally, roll the zucchini in the panko breadcrumbs.

In a large, deep pot, pour about 4 cups of vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C).

Carefully place a few coated zucchini spears in the hot oil and fry for about 2 minutes on each side or until golden brown.

Once all the zucchini spears are fried and drained, sprinkle with flaky salt and serve hot with dipping sauces.