Prepare the Zucchini: Wash the zucchinis and trim the ends. Slice them into thin rounds or half-moons, depending on your preference.

Season the Flour: In a small bowl, mix the flour with the sweet paprika and a pinch of salt. This seasoned flour will help to create a flavorful coating for the zucchini.

Coat the Zucchini: Toss the zucchini slices in the seasoned flour mixture until they are evenly coated. Shake off any excess flour.

Heat the Oil: Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that it shimmers but not smoking.

Fry the Zucchini: Add the coated zucchini slices to the hot oil in a single layer. Avoid overcrowding the pan; you may need to fry them in batches.

Cook for 2-3 minutes on each side, or until they are golden brown and crispy. Use tongs or a slotted spoon to turn them and ensure even cooking.

Add Garlic and Soy Sauce: Once the zucchini is crispy and golden, add the minced garlic to the pan. Stir quickly to prevent burning. After about 30 seconds, drizzle the soy sauce over the zucchini and toss to coat.

Drain and Serve: Remove the fried zucchini from the pan and place them on a plate lined with paper towels to drain any excess oil.

Serve warm, garnished with a sprinkle of additional salt if desired.