Fried Zucchini

Make dipping sauce: combine mayonnaise, lemon juice and zest, and grated garlic in a medium bowl. Whisk to combine. Trim ends of zucchini, then slice in half lengthwise. Using a mandoline, carefully slice zucchini into ⅛” thick planks. (This can also be done with a chef’s knife.) Fit a metal rack into a large rimmed baking sheet, then line rack with paper towel. Lay zucchini slices flat and season lightly with salt. Let sit for 10 minutes, then use a paper towel to wipe away moisture and excess salt. Flip zucchini and repeat process. Discard paper towels. Whisk flour and cornstarch together in a large bowl. Fill a pint glass with room temperature water and line a large plate with paper towel.  Fill a large, high-sided pot 1” deep with vegetable oil. Heat over medium-high until oil reaches 375°.  Meanwhile, dip all zucchini slices into flour mixture to coat, and return to rack in a single layer. When oil comes to temperature (a little bit of flour will sizzle vigorously when you drop it in), fry zucchini: briefly dunk one zucchini slice into water to wet flour coating, letting excess water drip off. Carefully add to hot oil, then repeat with 3 or 4 more slices, depending on the size of your pan. (Try to avoid layering slices on top of each other.)  Fry zucchini until lightly golden and crisp, about 4 minutes, carefully flipping the slices halfway through with tongs. Remove zucchini from hot oil using tongs and transfer to paper-towel lined plate; season lightly with salt. Repeat with remaining zucchini. Serve immediately with lemon wedges and dipping sauce.